Recipes Creamy Chocolate Custard (Dessert)

Number of Servings
    • 2 large eggs 
    • 2 1/2 cups fat-free milk
    • 3/4 cup sugar
    • 1/4 cup unsweetened cocoa
    • 1/8 teaspoon salt
    • 1 teaspoon vanilla extract
    • 4 ounces semisweet or bittersweet chocolate, chopped




Preheat oven to 350°.  Place eggs in a medium bowl; stir with a whisk until eggs are lightly beaten.  Combine milk, sugar, cocoa, and salt in a medium saucepan over medium heat. Cook until sugar dissolves, stirring occasionally (about 3 minutes). Add vanilla and chocolate; stir until chocolate melts.  Gradually add 1/4 cup hot milk mixture to eggs, stirring constantly with a whisk. Add egg mixture to milk mixture in pan, stirring with a whisk to combine. Pour into 8 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan; cool completely on a wire rack. Chill 8 hours or overnight.  Can garnish with whipped topping or shaved chocolate.


Nutrition Information

Calories: 196, Fat: 7g, Protein: 5.7g, Carbohydrate: 31.3g, Fiber: 1.9g, Cholesterol: 54mg, Iron: 1mg, Sodium: 87mg, Calcium: 106mg