Baked Chocolate and Raspberry Custards
Over a year ago
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Ingredients
- 125g /4oz dark chocolate chopped
- 250ml/ 8fl oz milk
- 250ml / 8fl oz single cream
- 2 medium eggs plus 2 medium egg yolks
- 90g/3 oz light brown sugar
- 120g/ 3 ¾ oz Raspberries
Accompaniment
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Method
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1. Preheat the oven to 150C fan/170C/gas 3. Place the chocolate, milk and cream in a saucepan over medium heat and stir until the chocolate has melted and the mixture is hot but not boiling.
2. Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Slowly add the hot chocolate mixture and whisk to combine.
3. Divide the raspberries among 4 x 250ml. 8 fl oz capacity ramekins and pour over the chocolate mixture.
4. Place the ramekins in a baking dish and pour in enough hot water to come halfway up the sides of the ramekins. Bake for 30-35 mins or until the custard is just set.
5. Top with extra raspberries, dust with cocoa and serve warm or cold.
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