This chocolate custard is smooth textured and easy to make in large batches.
9 g European-style butter, melted
19 g raw egg, mixed well
14 g 40% heavy cream
1g Hersey’s unsweetened cocoa powder
1g calorie-free sweetener, Truvia
Optional: pinch of salt, 3–5 drops of flavors such as vanilla or chocolate, Bickford
Preheat the oven to 350°F. Boil a kettle of water. After measuring all ingredients, combine and pour into a lightly greased custard dish. Place the custard dish in a shallow casserole pan and fill the casserole pan with boiling water about half way up the sides of the custard dish. Carefully place in the oven and bake for about 20 minutes. You can tell when the custard is done by gently shaking the custard. If the center is still liquid, cook 5 minutes longer or until the center is firm.
