Craving something decadent, chocolatey, and unbelievably smooth? Look no further. This single-serving chocolate custard is the answer to your dessert dreams. It’s a rich, velvety treat that feels incredibly luxurious but is surprisingly simple to whip up. Baked in a gentle water bath, it achieves a perfect, silky texture that melts in your mouth. Whether you’re looking for a quick low-carb indulgence or a perfectly portioned dessert for one, this recipe is your new go-to.
Ingredients
• 9g / 2 tsp European-style butter, melted
• 19g / 1.5 tbsp beaten egg
• 14g / 1 tbsp heavy cream, 40% fat
• 1g / ½ tsp unsweetened cocoa powder
• 1g / ¼ tsp Truvia or other calorie-free sweetener, to taste
• Optional: A tiny pinch of salt
• Optional: 3-5 drops vanilla or chocolate extract
Instructions
1. Preheat your oven to 350°F (175°C) and bring a kettle of water to a boil.
2. In a small bowl, whisk together the melted butter, beaten egg, heavy cream, cocoa powder, and sweetener until completely smooth and combined.
3. Stir in the optional salt and flavor extracts, if using.
4. Pour the mixture into a lightly greased 4-ounce ramekin or custard dish.
5. Place the ramekin inside a larger, shallow baking pan (a loaf pan or small casserole dish works well).
6. Carefully pour the boiling water into the larger pan, creating a water bath. The water should come about halfway up the sides of the ramekin.
7. Gently place the entire setup into the preheated oven and bake for 20-25 minutes.
8. To check for doneness, gently shake the pan. The custard is ready when the edges are set but the center still has a slight jiggle. Avoid overbaking.
9. Carefully remove the pan from the oven. Let the custard cool in the water bath for 10-15 minutes before serving warm, or remove and chill in the refrigerator for at least 2 hours for a firmer set.
Nutritional Information
• (Estimated)Serving Size: 1 custardCalories: 250 kcalFat: 24gProtein: 6gNet Carbs: 2gNote: Nutrition is an estimate and may vary based on specific used.
Pro Tips
• for Perfect Custard
• For the absolute smoothest texture, strain the custard mixture through a fine-mesh sieve before pouring it into the ramekin. This removes any tiny lumps of cocoa or egg.
• The water bath (bain-marie) is not optional! It insulates the custard, ensuring it cooks gently and evenly for a creamy, crack-free result.
• Don’t be afraid of the jiggle. The custard will continue to set from residual heat as it cools. Overbaking is the number one cause of a rubbery texture.
• For a deeper, more intense chocolate flavor, allow the custard to chill in the refrigerator for at least 4 hours or overnight before serving.
FAQ
Q: Is this single-serving chocolate custard keto-friendly
A: Yes, this is an excellent keto-friendly and low-carb dessert. With only 2g of net carbs and using a calorie-free sweetener, it’s a perfect rich treat to fit into a ketogenic diet.
Q: Can I make this chocolate custard without a water bath
A: The water bath is essential for achieving a perfectly smooth and creamy texture. It allows the custard to cook gently and evenly, preventing it from becoming rubbery or cracked. We do not recommend skipping this step.
Q: How do I know when the custard is done baking
A: The custard is ready when the edges are set but the center still has a slight jiggle when you gently shake the pan. It will continue to set as it cools, so avoid overbaking for the best silky texture.
Q: What can I use instead of Truvia
A: You can substitute Truvia with your favorite calorie-free sweetener, such as monk fruit or erythritol. Be sure to adjust the quantity to match the sweetness level you prefer.
