Donna Hay's baked chocolate custard

These baked chocolate raspberry custards were luscious and a nice end to a lovely dinner.

The recipe is from Donna Hay. You'll find it here or in her book 'simple dinners.' I think I overcooked my custards a little; the texture was a little more 'cake' than 'custard', but they still tasted wonderful, especially with the tangy raspberries.

Give this recipe a try for dinner parties or for a family dinner. You can make them beforehand, then store in the fridge until needed. You could serve them warm from the oven, or have them cold from the fridge as I did.

What you'll need

Makes 6 tea cup size custards

125g dark chocolate
250ml milk
250ml pouring cream
2 whole eggs
2 eggs yolks
90g brown sugar
3/4 cups frozen raspberries

Cream and raspberries for serving

What to do

Preheat oven to 150°C. Boil a kettle-full of water for the water bath.

Place the milk, cream and chocolate in a saucepan over low heat and stir until the chocolate is melted and smooth. Do not boil it. Remove from the heat and set aside.

Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. 

Gradually add the hot cream mixture to 
the egg mixture, whisking well to combine. 

Place the raspberries equally between 6 tea cups (not mugs). Now pour the chocolate mixture equally between the tea cups. 

Place teacups into a baking tray, large enough so there is a little bit of room between and around the cups. Pour the hot water from the kettle carefully into the baking tray, until it comes half way up the side of the tea cups.  Now transfer carefully (without sploshing the water everywhere) into the oven.

Bake for 35 minutes until the custards are just set. They should still be a little wobbly in the middle.

Remove the tea cups from the water bath, and stand fro about 15 minutes before serving. Or place in the fridge and chill for serving later. 

Add more raspberries and some cream to the top to serve.