Chocolate Mint Baked Custard
Submitted by HiggsSK
A silky baked custard made with just 4 ingredients: mint chocolate chips, milk, sweetened condensed milk, and eggs. Cooked in a gentle water bath for a spoonable, minty chocolate treat.
YIELD
8 servingsPREP
20 minCOOK
55 minREADY
75 minFour ingredients. That’s it. And somehow they come together into one of the silkiest, most comforting desserts you’ll ever spoon into.
Mint chocolate chips get melted into warm milk until smooth, then blended with sweetened condensed milk and eggs for a custard base that’s rich without being heavy.
The water bath does all the real work, surrounding the casserole with gentle, even heat so the custard sets slowly into something trembling, smooth, and just barely firm.
Serve it warm on a chilly evening or chilled on a summer night. Either way, it’s pure comfort.
Kitchen Tips
- Stir the chocolate and milk constantly over low heat. Mint chips can scorch quickly, and burned chocolate tastes bitter.
- Use hot tap water for the bain-marie (water bath) so the oven doesn’t have to work as hard to bring everything up to temperature evenly.
- The custard is done when the edges are set but the center still has a gentle jiggle. It will firm up as it cools.
- For individual servings, divide the mixture into ramekins and reduce the baking time by about 15 minutes.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a small saucepan, combine ½ cup milk and the mint-chocolate chips.
Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
Set aside.
In a large bowl, combine remaining 1 cup of milk, condensed milk, and eggs; beat until well blended.
Add chocolate mixture; beat well.
Pour into a 1-quart casserole.
Fill a 13 x 9 x 2-inch baking pan with 4 cups of water.
Place casserole in baking pan.
Bake at 350℉ (180℃). for 50 to 55 minutes.
Serve warm or cool completely.
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