Homemade Chocolate Custard

  • Desserts
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There are a lot of great egg white recipes that can be used to take care of all those leftovers, so don’t discard the whites! Meringue cookies are so cute, and they would look and taste great on top of these chocolate custards, whether they’re crumbled or left whole. For something a little more substantial, try this almond-infused Swedish visiting cake. Or, relive sweet childhood nostalgia with our copycat Little Debbie cosmic brownies.

Ingredients

  • 1/4 cup sugar
  • 3 large egg yolks, room temperature
  • 1-1/4 cups whole milk
  • 1/3 cup heavy whipping cream
  • 6 ounces dark chocolate or semisweet chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • optional: whipped cream, raspberries and shaved chocolate

Directions

  1. In a large saucepan, whisk together sugar and egg yolks until well-combined. Whisk in milk and cream until smooth. Place on the stove over medium-low heat. Cook 5-7 until just slightly thickened, stirring constantly, 5-7 minutes.
  2. Remove from heat; stir in chocolate, vanilla and salt. Let sit 1-2 minutes or until chocolate has melted; whisk until smooth. If serving as individual portions, divide chocolate mixture into ramekins. Cover; refrigerate at least 4 hours or overnight. If desired, serve with whipped cream, raspberries and shaved chocolate to garnish.

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