Chocolate Custard
If you've never made homemade custard/pudding, you're going to be stunned at the difference in taste with store-bought. Once made, these delicious custards need to be refrigerated for atleast 3 hours before serving.
Steps
Preheat oven to 320 degrees f.
Melt chocolate over low heat.
In a saucepan , combine cream , milk and 2 tblsps sugar and bring to bare simmer , stirring occasionally.
In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
In a large bowl , whisk together the egg yolks , egg , and remaining cup sugar for 1 minute , or until the mixture is blended well.
Add milk mixture in a stream , whisking , and strain through a fine sieve into a large measuring cup.
Spoon off the froth and pour into six 5-ounce custard cups.
Cover cups with foil.
Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
Bake for 20-25 minutes , or until just set.
Remove from oven , let cups sit in hot water for 10 minutes , remove , and let cool completely.
Chill 3 hours and garnish with a dollop of whipped cream , if desired.
Ingredients
semisweet chocolate, heavy cream, milk, sugar, instant espresso powder, egg yolks, egg, whipped cream