Desserts > Chocolate Custard Cups >
Chocolate Custard Cups
4 squares semi-sweet baking chocolate
1 C powdered sugar
2 egg yolks
6 TBS flour
Non-stick cooking spray
Preheat oven to 425-degrees F. Coat four custard cups with non-stick cooking spray; place cups on a cookie sheet. In a bowl, microwave chocolate and butter for about one minute. Stir in sugar until well-blended. Whisk in two eggs, two egg yolks and flour. Divide mixture between the four custard cups. Bake for eleven minutes, until custard sides are set and centers are soft. Let stand for about one minute. Loosen rim of custard cups with a knife; invert onto a serving plate.
Suggestion: Serve custard cups with vanilla bean ice cream.
Chocolate Custard Cups are featured in the Recipes-on-a-Budget Cookbook.
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