Baked chocolate custard

I was looking for a really simple recipe to for something sweet and filling that uses items I have on hand. I think these’ll be really tasty.

  • 1 cup unsweetend soy milk
  • 1 cup heavy cream
  • 100g 70% cocoa sugar-free chocolate chocolate, broken into small pieces
  • 4 egg yolks
  • 1/4 cup xylitol
  • 1 teaspoon vanilla extract (a good idea but omitted because my kitchen is somewhat limited right now)
  • pinch salt (I didn’t add it but in hindsight I would have)
  1. Preheat oven to 150°C.

  2. Combine milk and cream in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Add chocolate and stir until smooth.

  3. Whisk egg yolks, xylitol and vanilla in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly until smooth.

  4. Pour custard into four lightly-greased, 3/4-cup capacity ovenproof ramekins. (I just poured it into a large greased pyrex dish.) Place in a deep baking tray. Pour boiling water into baking tray until halfway up sides of ramekins.

  5. Bake custards, uncovered, for 45 minutes or until just set. Serve warm or chilled with fruit.