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.