Baked Chocolate Custard Recipe

Summary

CuisineCourse
Method

Ingredients

 Unsweetened chocolate square1 Ounce
 Skim milk2 Cup (32 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Flour1⁄4 Cup (4 tbs)
 Margarine2 Tablespoon, melted
 Eggs3 , separated
 Vanilla extract1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1248 Calories from Fat 482

% Daily Value*

Total Fat 55 g84.5%

Saturated Fat 18.7 g93.4%

Trans Fat 0 g

Cholesterol 643.7 mg

Sodium 467.5 mg19.5%

Total Carbohydrates 158 g52.6%

Dietary Fiber 5.6 g22.2%

Sugars 125.7 g

Protein 42 g83.3%

Vitamin A 36.7% Vitamin C 7.8%

Calcium 68.6% Iron 51.8%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 325° F.
2. Melt chocolate in top of double boiler over hot (not boiling) water. Slowly stir in skim milk; add sugar. Stir to blend and to dissolve sugar. Remove from heat.
3. In medium bowl, blend flour, melted diet margarine and egg yolks, stirring until smooth. Stir in vanilla extract. Add to milk mixture; beat until smooth.
4. Using electric mixer at high speed, beat egg whites in medium bowl until stiff. Using rubber spatula, fold into milk mixture. Pour into 1-quart casserole with nonstick finish.
5. Place casserole in shallow roasting pan and add hot water to pan to depth of 1 inch. Bake for 50 to 60 minutes, until knife inserted in center comes out clean.
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