Rich Chocolate Custard

3:40 am on 28 July 2007

(For 4 servings)


  • 80g dark cooking chocolate, broken into squares
  • 1 cup light and creamy low-fat evaporated milk
  • 2 tbsp sugar
  • 2 tbsp instant coffee, optional
  • 1tsp vanilla essence
  • 2 large eggs


Turn a medium to large slow cooker to HIGH to pre-heat it.

Warm a medium pot over very low heat on a stove and add the chocolate. Once it starts to melt, add the evaporated milk, sugar, coffee if using, and the vanilla essence. Keep the heat very low and whisk or stir until the chocolate is completely melted, then take off the heat.

While the mixture cools down, choose four small half-cup sized containers and coat them lightly with a non-stick spray.

(Small white porcelain Chinese tea bowls, from stores that stock oriental products are perfect.)

Break the eggs into the warm but not hot chocolate mixture and beat with a whisk until well blended, then pour the mixture through a sieve into a jug, and from the jug into the individual containers.

Turn the slow cooker to WARM and carefully place the filled containers into it. Pour bath temperature water into the cooker until it comes three-quarters of the way up the sides of the individual bowls. Cover and cook for about one hour or until the centres of the custards feel firm and have risen slightly. Lift out the custards, allow to cool, and then cover with cling film and refrigerate.

When the custards are required, loosen the edge of each with the tip of a thin sharp knife and unmould onto a flat plate.

Serve topped with a spoonful of lightly whipped cream or Greek yoghurt, with a few berries, fresh cherries etc., alongside.

From Afternoons with Jesse Mulligan

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