INGREDIENTS
For the Custard
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- ¼ cup cocoa powder
- 6 egg yolks
- 1 tsp OOOFlavors Vanilla Flavor Concentrate
- 15–20 drops OOOFlavors Chocolate Flavor Concentrate
For the Topping
- 2–3 oz (57–85 grams) semi-sweet or dark chocolate
DIRECTIONS
Prepare the Custard:
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Preheat oven:
- Preheat your oven to 325°F (165°C).
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Heat the cream mixture:
- In a medium saucepan, combine heavy cream, milk, sugar, cornstarch, cocoa powder, and salt.
- Heat over medium heat, whisking constantly, until the sugar is dissolved and the mixture is hot but not boiling.
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Whisk egg yolks:
- In a separate bowl, beat the egg yolks until pale and frothy.
- Gradually whisk the hot cream mixture into the egg yolks, a little at a time, to temper them and prevent curdling.
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Add flavor concentrates:
- Stir in OOOFlavors Vanilla and Chocolate Flavor Concentrates, whisking until fully combined.
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Strain and portion:
- Strain the custard through a sieve into a large measuring cup to remove any lumps.
- Divide the custard evenly among six 6-ounce ramekins.
Bake the Custard:
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Water bath setup:
- Place the ramekins in a baking dish. Pour warm water into the dish until it reaches halfway up the sides of the ramekins.
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Bake:
- Carefully transfer the baking dish to the oven. Bake for 30–35 minutes, or until the custard is set but slightly jiggly in the center.
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Cool:
- Remove the ramekins from the water bath and allow them to cool to room temperature.
Add the Chocolate Topping:
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Melt the chocolate:
- Melt 2–3 oz chocolate in a double boiler or microwave, stirring frequently until smooth. Allow the melted chocolate to cool slightly, while still pourable.
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Drizzle the chocolate:
- Use a spoon or piping bag to drizzle the melted chocolate over the tops of the custards.
-
Chill and serve:
- Refrigerate for at least 2 hours before serving chilled.
