Triple Chocolate Custard Pie

By Hklbrries

"Have you ever ordered custard pie, bread pudding or creme caramel at a restaurant? Though classy, these soothing baked custards are easy and inexpensive to make at home.

At its simplest, baked custard is enhanced by a dash of nutmeg, as in the classic cup custard or custard pie. But comforting custard also takes well to fruit flavors.

Depending on the season, you can use almost any fruit: fresh, drained canned, dried or candied, even fruit preserves, with the exception of raw pineapple, figs, papaya, kiwi, honeydew and ginger. These all contain an enzyme that breaks down protein and prevents a custard from setting, just as it prevents gelatin from gelling.

Beyond fruits, custards also can be flavored with cocoa, instant coffee, flaked coconut, spices, an extract or a liqueur. You also can use nuts, except for pecans and walnuts, which color custard an odd brownish-purple wherever they touch.

When sweetening the custard, instead of white or brown sugar, you can use a syrup, but use less milk to make up for the added liquid. A colored syrup, such as a fruit-flavored syrup, will color the custard.

The main point to remember is the milk-and-egg mixture of a baked custard is quite delicate. If a custard is baked at too high a heat or for too long at any heat setting, the liquid will be forced out of the egg protein bonds that set the custard. This makes the custard weep, causing liquids to separate from the solids. To keep it from overcooking, bake a custard at a moderate heat and insulate it from direct oven heat.

The crust serves as an insulator in a custard pie, and so does the bread in bread pudding. Other baked custard recipes often call for a water bath, much like a steamtable tray, which promotes even, slow baking. To make a water bath, simply place the dessert dish in a bigger pan or dish. Then add hot water - the insulator - to the pan.

Time the baking carefully. Too short a time and the custard will not set; too long and it will curdle.

Test for doneness by inserting a knife into the custard near, but not at, the center. The knife will come out clean when the custard is done.

These are the only real secrets to successful baked custards. The rest is simply a matter of which to choose."

Ingredients

• 1 cup chocolate syrup
• 3/4 cup skim or low-fat milk
• 1/4 cup sugar
• 4 eggs
• 1 tsp vanilla
• 1 (9-inch) prepared chocolate cookie pie crust (6 ounces)
• Chocolate whipped cream
• Mint leaves, optional

Details

Servings 6

Preparation

Step 1

In a small saucepan, stir together syrup, milk and sugar. Cook over low heat, stirring constantly, until mixture bubbles at edges. Set aside. In a medium bowl, beat together eggs and vanilla until well blended. While stirring constantly, slowly pour in heated milk. Stir until well combined. Pour into pie shell.

Bake in a preheated 350 F oven until a knife inserted near the center comes out clean, about 40 to 45 minutes. Cool on a wire rack.

Serve warm or cold. Garnish with whipped cream and mint leaves, if desired, just before serving.