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Name: Chocolate Custard
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Salt; 3 c milk; 3 Eggs; 1/3 c Sugar; 3 tb Half-and half; 1 6-oz package semisweet chocolate pieces; 1 ts Vanilla extract

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INGREDIENTS

1/4 ts Salt
3 c milk
3 Eggs
1/3 c Sugar
3 tb Half-and half
1 6-oz package semisweet chocolate pieces
1 ts Vanilla extract

Servings

INSTRUCTIONS

Melt 2/3 CUp chocolate pieces with half-and half in top of a double boiler over hot (not boiling) water. Stir until smooth: spoon about 1 tablespoon into each of 8 custard cups or 10 souffle dishes. Spread evenly. Put cups into a shallow pan; set aside. Scald milk. Melt remaining 1/3 cup chocolate pieces and, adding gradually, stir in scalded milk until blended. Beat together eggs, vanilla extract, sugar, and salt. Gradually add milk mixture, stirring constantly. Pour into chocolate-lined cups. Set pan with filled cups on oven rack and pour boiling water into pan to a depth of 1 inch. Bake uncovered, at 325F 25 minutes, or until a knife inserted halfway between center and edge comes out clean. Set cups on wire rack to cool slightly. Refrigerate and serve when thoroughly cooled. Unmold and, if desired, garnish with whipped cream rosettes. Posted to MealMaster Recipes List, Digest #154 Date: Mon, 03 Jun 1996 11:37:28 -0400 From: theservs@gate.net (Thomas E. Haug)

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Chocolate Custard

1/4 ts Salt
3 c milk
3 Eggs
1/3 c Sugar
3 tb Half-and half
1 6-oz package semisweet chocolate pieces
1 ts Vanilla extract

Melt 2/3 CUp chocolate pieces with half-and half in top of a double boiler  over hot (not boiling) water. Stir until smooth: spoon about 1 tablespoon  into each of 8 custard cups or 10 souffle dishes. Spread evenly. Put cups  into a shallow pan; set aside. Scald milk. Melt remaining 1/3 cup chocolate  pieces and, adding gradually, stir in scalded milk until blended. Beat  together eggs, vanilla extract, sugar, and salt. Gradually add milk  mixture, stirring constantly. Pour into chocolate-lined cups. Set pan with  filled cups on oven rack and pour boiling water into pan to a depth of 1  inch. Bake uncovered, at 325F 25 minutes, or until a knife inserted halfway  between center and edge comes out clean. Set cups on wire rack to cool  slightly. Refrigerate and serve when thoroughly cooled. Unmold and, if  desired, garnish with whipped cream rosettes.    Posted to MealMaster Recipes List, Digest #154    Date: Mon, 03 Jun 1996 11:37:28 -0400    From: theservs@gate.net (Thomas E. Haug)

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Nutrition

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Serving Size: 1 Serving (1350g)
Recipe Makes: 1

Calories: 2809
Calories from Fat: 1204 (43%)

Amt Per Serving		% DV

	Total Fat 133.8g	178 %
	Saturated Fat 58.6g	293 %
	Monounsaturated Fat 47.9g
	Polyunsanturated Fat 12.2g
Cholesterol 3203.8mg		986 %
Sodium 1163mg		40 %
Potassium 1980.3mg		52 %
Total Carbohydrate 321.7g		95 %
	Dietary Fiber 10.3g	41 %
	Sugars, other 311.4g
Protein 108.9g		156 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2809

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