Ingredients
Custard Ingredients
- 5 egg yolks
- 1/4 cup granulated sugar, plus extra for topping
- 2 1/2 cups heavy whipping cream
- 1 cup semisweet chocolate chips
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix Egg Yolks and Sugar: In a large bowl, whisk together 5 egg yolks and 1/4 cup granulated sugar until well combined and slightly pale in color.
- Heat Cream and Melt Chocolate: Pour 2 1/2 cups heavy whipping cream into a saucepan and bring it to a simmer over medium heat. Remove from heat, add 1 cup semisweet chocolate chips, and stir until the chocolate is completely melted and smooth.
- Combine Chocolate Cream with Eggs: Slowly pour the warm chocolate cream mixture into the egg yolks while whisking continuously to prevent the eggs from cooking. Continue until all the cream is incorporated.
- Add Flavor and Strain: Stir in 1/2 teaspoon vanilla extract and a pinch of salt. Pour the custard through a fine mesh sieve into a spouted measuring cup to remove any cooked egg bits, ensuring a smooth texture.
- Prepare Water Bath and Bake: Line a 9×13-inch baking dish with a kitchen towel. Place six 4-ounce ramekins inside the dish. Carefully pour the custard into each ramekin. Boil water and pour it into the baking dish around the ramekins until it reaches halfway up their sides, being cautious not to splash water inside the custards. Bake at 325°F (163°C) for 25-30 minutes, until the custard is set but still slightly jiggly in the center.
- Cool and Chill: Remove the ramekins from the water bath using metal tongs and let them cool to room temperature. Cover each with plastic wrap and refrigerate for at least 4 hours or overnight to allow the custard to firm up fully.
- Caramelize the Sugar Topping: Sprinkle a thin, even layer of granulated sugar over each chilled custard. Using a chef’s torch, melt and caramelize the sugar by moving the flame continuously in circular motions until the sugar is browned and crisp. Alternatively, place the ramekins under a broiler for 3-4 minutes, watching closely to avoid burning.
Notes
- Use chocolate chips as they melt more evenly and quickly compared to chopped chocolate chunks.
- Whisk slowly and continuously when combining the warm cream with the eggs to prevent scrambling the eggs.
- Straining the custard ensures a silky smooth texture by removing any cooked egg bits.
- Do not skip the water bath; it maintains moisture in the oven to prevent cracks and promotes even baking of the custard.
- Be cautious not to let water splash into the custard during the water bath baking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
