Serves: 8
1. Heat oven to 350°.
2. Heat half-and-half and chocolate chips in 1 1/2-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth cool 5 minutes.
3. Mix eggs, sugar and salt in medium bowl with wire whisk or fork. Gradually stir egg mixture into chocolate mixture until blended. Pour into eight 6-ounce custard cups.
4. Place cups in rectangular pan, 13 X 9 X 2 inches, on oven rack. Carefully pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
5. Bake 20 to 25 minutes or until set. Remove cups from water. Serve custard warm or chilled with Sweetened Whipped Cream. Store covered in refrigerator.
NUTRITION FACTS: 1 Serving: Calories 290 (Calories from Fat 155) Fat 17g (Saturated 9g) Cholesterol 130mg Sodium 135mg Carbohydrate 29g (Dietary Fiber 1g) Protein 6g % DAILY VALUE: Vitamin A 10% Vitamin C 0% Calcium 8% Iron 6% DIET EXCHANGES: 1 1/2 Starch 1/2 Skim Milk 3 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rich Chocolate Custard recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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