French · Dessert
Chocolate Baked Custard
A French-style baked chocolate custard rebuilt to a lighter calorie floor using skim milk and whole egg plus extra egg white for structure instead of cream and yolks, sweetened modestly and topped with fresh raspberries for fibre and brightness.
$1
12 minsPrep
33 minsCook
165 minsTotal
MediumLevel
Nutrition per serving
136Calories
9.1gProtein
3.5gFat
19.6gCarbs
14.6gSugar
3.5gFiber
195mgSodium
95mgChol
1.2gSat Fat
313mgPotassium
131mgCalcium
1.5mgIron
0.7mcgVitamin B12
6.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Tawny Port
local
French Hot Chocolate (Chocolat Chaud)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160C (325F) and set a baking tray or roasting pan large enough to hold two ramekins on the middle shelf.
2
Warm the skim milk gently in a small pan until steaming but not boiling, then remove from the heat.
3
Sift the cocoa powder into a mixing bowl to remove lumps, then whisk in the sugar and salt.
4
Whisk the egg and egg white into the cocoa mixture until smooth, then slowly pour in the warm milk while whisking constantly to temper the eggs.
5
Stir in the vanilla extract, then strain the custard through a sieve into a jug to catch any undissolved cocoa or egg strands.
6
Divide the strained custard evenly between 2 ramekins (180ml each).
7
Place the ramekins in the baking tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins (a bain-marie).
8
Bake for 30-35 minutes, until the custards are just set at the edges but still have a slight wobble in the centre.
9
Carefully lift the ramekins out of the water bath and let them cool to room temperature, then chill in the fridge for at least 2 hours.
10
Top each custard with fresh halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g skim milk
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 0.4 oz12g sifted cocoa powder
- 0.6 oz18g sugar white
- 0.1 oz3g vanilla extract
- 0 oz0.5g salt
- 1.4 oz40g halved raspberry
