Baked Chocolate Custards recipe

Serves 8

Working time: about 30 minutes

Total time: about 2 hours

Nutritional information

Calories 110 

Protein 49

Cholesterol 75mg 

Total fat 3g

Saturated fat 1g

Sodium 70 mg

Ingredients

2 eggs

100 g caster sugar

2 tbsp unsweetened cocoa powder

one-sixteenth teaspoon salt 

1\2 ltr semi-skimmed milk

45g fresh raspberries (optional)

Method

Preheat the oven to 170°C (325°F or Mark 3). Whisk together the eggs, sugar, cocoa powder and salt in a heatproof bowl. Heat the milk in a small saucepan just until it comes to the boil. Whisking continuously, pour the hot milk into the bowl. Thoroughly mix in the milk, then pour the mixture into the saucepan.

Cook the mixture over low heat, stirring constantly with a wooden spoon, until it has thickened enough to lightly coat the back of the spoon. Strain the mixture into eight individual ovenproof custard cups or ramekins. Set the custard cups in a roasting pan or casserole with sides at least 1 cm (4 inch) higher than the cup Pour enough boiling water into the pan to come halfway up the sides of the cups. Cover the pur with a baking sheet or a piece of aluminium foil then put it in the oven, and bake the custar until the centre of one barely quivers when the cup is shaken - 20 to 30 minutes.

Remove the pan from the oven and uncover it. Leave the custard cups in the water until they cool to room temperature, then refrigerate them for at least 30 minutes. If you like, arrange several fresh raspberries on each custard before serving them.