Baked Chocolate Custard

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

This is certainly not a light and refreshing dessert. However, it is so good that it would be a sin not to try it at least once.

Preheat the oven to 150 degrees Celsius. Coarsely chop the chocolate.
Pour the cream and milk into a saucepan. Add the chopped chocolate and slowly bring the mixture to a boil while stirring over moderate heat. As soon as the liquid boils, remove the saucepan from the heat.
Beat the eggs, egg yolks, and sugar with an electric mixer for 3 to 4 minutes until a thick, frothy mixture forms. While continuously mixing, slowly pour in the hot mixture of milk, cream, and chocolate in a thin stream. Once a uniform mixture is achieved, stop mixing.
Strain the mixture through a sieve into six heatproof molds (250 ml capacity). Place the molds in a deep baking dish and pour boiling water into the dish (the water should reach halfway up the molds). Carefully place the baking dish in the preheated oven and bake the custard for 45 minutes or until a firm custard forms. Test for doneness by inserting a thin knife into the custard - if it comes out clean, the custard is ready.
Remove the baking dish from the oven and carefully take the molds out of the dish. The custard can be served warm or well-chilled in the refrigerator before serving.