Bittersweet Chocolate Custard


  • 7 Tbsp. Unsalted Butter-(1 stick minus 1 Tbsp.)
  • 3 ½ Oz. Bittersweet Chocolate-chopped
  • ¼ Cup Water
  • 3 ½ Tbsp. Granulated Sugar
  • 2 Large Eggs


  • Preheat the oven to 275°f.
  • Melt the butter and chocolate over a simmering pot of water in a bowl large enough to accommodate the other remaining ingredients. Whisk smooth.
  • While the chocolate is melting, combine the water and sugar in a separate pot and bring to a gentle simmer, stirring to dissolve the sugar. Gradually add to the melted chocolate and whisk until smooth.
  • Add the eggs to the chocolate mixture one at a time while whisking. Whisk until smooth.
  • Divide the mixture among four shallow baking dishes, place in a casserole dish and add enough boiling water to come halfway up the sides of the baking dishes.
  • Bake in the oven for about 20-30 minutes or just until set. Serve slightly warm with ice cream or whipped cream, fresh fruit and a crispy cookie. Enjoy!

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