Food & Wine
Baked chocolate egg custards
These delicious, baked chocolate egg custards are a dream to make and taste absolutely divine. The only tough thing will be trying to stop yourself at one.
Ingredients:
- 375ml reduced-fat milk
- 50g 70 per cent cocoa dark chocolate
- 1 vanilla bean, split lengthways
- 1 teaspoon chai masala powder
- 2 eggs, at room temperature
- 2 teaspoons natural sweetener
- Pinch of freshly grated nutmeg
- 20 raspberries
Method:
- To begin, preheat your oven to 170°C.
- Put four 125ml capacity ramekins in a roasting tin.
- Pour the milk into a small saucepan. Break the chocolate into small pieces and add to the pan, along with the vanilla seeds and the chai masala powder.
- Cook over medium heat until the mixture is just below boiling point. Remove the pan from the heat and set aside to cool for 10 minutes.
- Use an electric mixer with a whisk attachment to whisk the eggs and sweetener for a minute or until frothy. Slowly pour the warm milk into the egg mixture and stir until well combined.
- Strain the custard mixture into the prepared dishes and sprinkle with the nutmeg.
- Pour enough boiling water into the roasting tin to reach halfway up the sides of the ramekins and bake for 40 minutes or until the custards are set but still slightly wobbly.
- Refrigerate the custards for two hours or until cold, then serve topped with the raspberries.
Recipe and image extracted from Reversing Diabetes by Dr Alan Barclay (Murdoch Books). Available now in all good bookstores and online for RRP $35.
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