Thursday, April 28, 2011

Slow cooker chocolate custards

I don't often make desserts in the slow cooker but this one looked so easy I had to give it a go.  Making baked custards really works in a slow cooker as it is excellent for giving the slow gentle heat needed.  These only take an hour too, which means yet again it is way more economical to make these in the slow cooker rather than the oven. It is also ideal as it makes just 4 servings, just enough for an indulgent treat with no tempting leftovers! Again this comes from the Simon and Alison Holst slow cooker book.....
Year-round Recipes for Crockpots and Slow Cookers
If you use your slow cooker alot I would definitely recommend owning both of their books.
Rich Chocolate Custards

80g dark cooking chocolate, broken into squares
1 cup low fat evaporated milk
2tbsp sugar
2 tsp instant coffee
1 tsp vanilla extract
2 large eggs

Turn slow cooker to high to preheat it.  Warm a medium pot over a very low heat on a stove and add the chocolate.  Once it starts to melt, add the evaporated milk, sugar coffee and vanilla extract.  Keep the heat very low and whisk or stir until the chocolate is completely melted, then take off the heat.
While the mixture cools down, prepare 4 1/2 cup ramekins by spraying with non stick spray.  Break the eggs into the warm but not hot chocolate mixture and beat with a whisk until well blended, then pour the mixture through a sieve into a jug, and from the jug into the individual containers. 
Turn the slow cooker to low and carefully place the filled containers in it.  Pour hot, almost boiling water into the cooker until it comes 3/4 of the way up the sides of the ramekins. (I placed mine on jam jar lids to diffuse the heat more).  Cover and cook for about 1 hour or until the centres of the custards feel firm when jiggled slightly. 

Lift out the custards, allow to cool, then cover with cling film and refrigerate.  To serve, loosen the edge of each with a thin sharp knife and invert onto a flat plate. I decided to brulee mine, so didn't refrigerate them, leaving them to get to room temperature before using my trusty gas torch to create a yummy crackly caramel top.

1 comment:

muppy said...

What a fantastic idea, and its not even got cream in it!