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“If you've never made homemade custard/pudding, you're going to be stunned at the difference in taste with store-bought. Once made, these delicious custards need to be refrigerated for atleast 3 hours before serving.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 320 degrees F.
  2. Melt chocolate over low heat.
  3. In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
  4. In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
  5. In a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well.
  6. Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
  7. Spoon off the froth and pour into six 5-ounce custard cups.
  8. Cover cups with foil.
  9. Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
  10. Bake for 20-25 minutes, or until just set.
  11. Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
  12. Chill 3 hours and garnish with a dollop of whipped cream, if desired.

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