Sometimes, at the end of the day, I’m looking for something chocolate and sweet. This easy to make chocolate egg custard hits the spot. This egg custard is silky smooth and deliciously chocolate too. It helps to make my sweet cravings happy and yet isn’t loaded with carbs.
I like to make it with my favorite brand of almond milk….Almond Breeze by Blue Diamond. They make an original unsweetened, unsweetened vanilla and an unsweetened chocolate almond milk. All are delicious in this recipe.
Baked Chocolate Egg Custard
Ingredients for this Baked Chocolate Egg Custard:
- 2 cups unsweetened almond milk
- 1/2 cup Splenda for baking or 8 packets of Splenda or 1/2 cup Swerve
- 2 teaspoons vanilla extract
- 1 square of unsweetened baking chocolate
- pinch of salt
Directions to make Baked Chocolate Egg Custard:
- Preheat the oven to 350 F
- Place the unsweetened chocolate into a microwave safe cup or bowl and add the cream. Microwave for 20 to 30 seconds and stir. Continue to microwave for 20 to 30 second periods, stirring between each time, until the chocolate has melted.
- In a large bowl whisk together the eggs, almond milk, vanilla extract, Splenda and salt.
- Slowly add the melted chocolate/cream mixture to the egg mixture whisking while it is being added. Continue to whisk so the chocolate mixture is well blended into the eggs. You may notice small bits of chocolate in the finished mixture and that is alright.
- Divide between 4 custard cups.
- Place custard cups into a pan. Carefully pour water into the pan, not getting any into the custard cups, until the water level is about halfway up the sides of the custard cups.
- Bake for 25 to 35 minutes or until the centers are just set.
- Remove from oven and remove custard cups from the water bath. Allow to cool and then chill in refrigerator before serving.
- Sprinkle the top with a bit of powdered cocoa and a pinch of salt for a deeper chocolate flavor
Chocolate Custard Recipe
Equipment
- 4 ramekins or small baking dishes
- Mixing bowl
- Whisk
Ingredients
- 4 eggs large
- 1/2 cup Light Cream
- 2 cups Unsweetened Almond Milk
- 1/2 cup Splenda
- 2 teaspoons vanilla extract
- 1 square Unsweetened Baking Chocolate
- Pinch of Salt
Instructions
- Preheat the oven to 350 F
- Place the unsweetened chocolate into a microwave safe cup or bowl and add the cream. Microwave for 20 to 30 seconds and stir. Continue to microwave for 20 to 30 second periods, stirring between each time, until the chocolate has melted.
- In a large bowl whisk together the eggs, almond milk, vanilla extract, Splenda and salt.
- Slowly add the melted chocolate/cream mixture to the egg mixture whisking while it is being added. Continue to whisk so the chocolate mixture is well blended into the eggs. You may notice small bits of chocolate in the finished mixture and that is alright.
- Divide between 4 custard cups.
- Place custard cups into a pan. Carefully pour water into the pan, not getting any into the custard cups, until the water level is about halfway up the sides of the custard cups.
- Bake for 25 to 35 minutes or until the centers are just set.
- Remove from oven and remove custard cups from the water bath. Allow to cool and then chill in refrigerator before serving.
Notes
Nutrition
I’ve made this with all the Almond Breeze unsweetened flavors and they all taste great. I then made it a second time using the almond coconut blend and that was just as delicious. The coconut flavor is very mild and works quite well with the chocolate.
I generally use almond milk because the lactose in regular milk causes some blood sugar issues plus regular milk is higher in carbs too.. I find a little bit of cream helps the texture and doesn’t cause any issues.
Nutritional Information:
- Calories: 120
- Fat: 9 grams
- Carbs: 3 grams
- Fiber: 0.3 grams
- Net Carbs: 2.7 net grams
- Protein: 7.4 grams
Looking to try some other egg custards? Not only are they great for dessert but, as they are high in protein, they also make a delicious breakfast too! Try the vanilla egg custard, pumpkin egg custard or one of these other 6 flavors.
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