Snapshots of life and crafts on our little homestead

Chocolate Egg Custard

Spring has finally arrived so the chickens and ducks have started laying again, which means it is time to start making more egg based dishes.

Today I made a family favorite — chocolate egg custard. This tasty dish is light, sweet and creamy. Best of all it uses a limited number of ingredients and only takes about 10 minutes mix at 45 minutes to cook, which makes the custard a great weeknight treat. The recipe for the custard is as follows.

Ingredients

  • 4 cup milk (I use 2%)
  • 6 large eggs
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder

Directions

  1. Preheat oven to 325 degrees.
  2. Heat the milk in a large saucepan until bubbles form around the edges. Remove from the burner and set aside.
  3. Add the eggs, sugar, vanilla, salt, and cocoa to a blinder and give it a few pulses until blended.
  4. Turn the blender to a low speed and gradually add the warmed milk to the egg mixture.
  5. Pour the custard into a 9×13 casserole dish or 9 custard cups.
  6. Place the dish or cups in a large roasting pan and fill the pan with enough water to rehash about an inch from the top.
  7. Bake for about 45 minutes or until the custard has just set. 
  8. Cool before serving. 


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