Chocolate Custard Cups

Chocolate Custard Cups

May 3: National Chocolate Custard Day

Whenever we make meringues or macarons, we also cook custard (crème brulee or flan) using the leftover egg yolks. Instead of one large portion, we sometimes bake a chocolate-flavored custard in cups (ramekins) for individual servings and simply swirl whipped cream on top. Its thick, creamy pudding-like texture and rich chocolatey taste make this dessert a delightful indulgence during the month of May, which is National Chocolate Custard Month, and today, which is National Chocolate Custard Day!


(Adapted from Martha Stewart)


  • 3 egg yolks
  • ¼ cup sugar
  • pinch of salt
  • 3 ounces (3 squares) semi sweet chocolate (we used Baker’s brand), melted
  • 1 ½ cups half-and-half (half cream and half milk)
  • 1 teaspoon vanilla extract
  • boiling water
  • whipped cream (optional garnish)


In a bowl, beat the egg yolks with the sugar and salt until light. Melt the chocolate until smooth. Whisk the melted chocolate into the egg yolk mixture.

Chocolate Custard Cups

In a saucepan, combine the half-and-half with the vanilla extract. Bring to a boil, then remove from heat. Pour into the chocolate mixture, whisking constantly to avoid curdling the eggs. Strain the mixture into a measuring cup.

Chocolate Custard Cups

Pour the mixture into individual custard cups or ramekins. Place the cups in a baking dish. Pour boiling water halfway up the sides of the cups to make a water bath. Loosely cover with foil. Bake in a preheated oven at 325 degrees F for 40-45 minutes. Remove the cups from the baking dish. Let cool at room temperature on a wire rack. Continue chilling in the refrigerator for at least two hours before serving. Top with whipped cream (optional).

Chocolate Custard Cups


  • Search our blog for similar chocolate pudding or custard recipes.