- 10
- 20 mins
- 40 mins
Ingredients
- 3 cups half-and-half
- 1/2 cup unsweetened cocoa powder, sifted
- 6 large eggs
- 2/3 cup sugar
- 3 tablespoons plus 1 teaspoon chocolate chips
- Scant 1/2 cup sugar
- 1 cup fresh raspberries
Preparation
Step 1
1. Preheat oven to 325 degrees F.
2. In a medium microwave-safe bowl, whisk together the half-and-half and cocoa (mixture will be lumpy).
3. Cover with plastic wrap.
4. Microwave on 100% power for 1 to 1-1/2 minutes, or until the half-and-half is slightly warm.
5. Whisk the mixture again to help dissolve the lumps.
6. Whisk in the eggs and 2/3 cup sugar.
7. Pour 1/2 cup of mixture into each of 10 6-ounce broiler safe custard cups.
8. Spoon 1 teaspoon chocolate chips into the middle of each custard cup.
9. Place the custard cups on a 17 x 12 x 1-inch rimmed baking sheet or large baking pan.
10. Fill the baking sheet half full with warm water, or fill the baking pan to a depth of 1 inch.
11. Bake for 30 to 35 minutes, or until the center is set (doesn't jiggle when gently shaken).
12. Transfer the baking sheet to a cooling rack.
13. Carefully transfer the custard cups to another cooling rack.
14. Let cool for 15 minutes.
15. Cover and refrigerate for 2 hours to 2 days before serving.
16. Before serving, add sugar to the top and caramelize.