Chocolate Custard

AuthorMichelle SheaCategory

18893291_458809244473309_833222484271321066_n
Yields1 Serving
 120 g Dark chocolate (70%+ cocoa
 2 cups Coconut Milk
 ½ tsp Pure Vanilla Extract
 3 Large Eggs
 4 tbsp Rice Malt Syrup
1

Place chocolate in a large bowl.

2

Heat the coconut milk in a heavy saucepan over medium heat until just simmering.

3

Whisk the eggs and rice malt syrup together in a large bowl. Whisk the hot milk mixture into the eggs in a slow, steady stream.

4

Pour the mixture over the chocolate. Stir until chocolate is completely melted. Stir in the vanilla.

5

Evenly fill 6 ramekins with the custard mixture. Place the ramekins in a baking dish and carefully fill with water until it rising halfway up the ramekins (this helps the custard cook more evenly). Make sure you do not get any water inside the ramekins.

6

Bake for 35-30 minutes at 150degreses or until set in the middle. Remove from the oven and let cool before serving.

7

Garnish with topping of your choice.

Ingredients

 120 g Dark chocolate (70%+ cocoa
 2 cups Coconut Milk
 ½ tsp Pure Vanilla Extract
 3 Large Eggs
 4 tbsp Rice Malt Syrup

Directions

1

Place chocolate in a large bowl.

2

Heat the coconut milk in a heavy saucepan over medium heat until just simmering.

3

Whisk the eggs and rice malt syrup together in a large bowl. Whisk the hot milk mixture into the eggs in a slow, steady stream.

4

Pour the mixture over the chocolate. Stir until chocolate is completely melted. Stir in the vanilla.

5

Evenly fill 6 ramekins with the custard mixture. Place the ramekins in a baking dish and carefully fill with water until it rising halfway up the ramekins (this helps the custard cook more evenly). Make sure you do not get any water inside the ramekins.

6

Bake for 35-30 minutes at 150degreses or until set in the middle. Remove from the oven and let cool before serving.

7

Garnish with topping of your choice.

Chocolate Custard