Chocolate Egg Custard Pots recipe

Name: Chocolate Egg Custard Pots
Total time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 120 g Chocolate; 4 Eggs; 30 g Butter; 100 g Yoghurt; a pinch Salt

A smooth, spoonable chocolate custard made with eggs and butter for a rich finish. This is a simple make-ahead dessert with a classic comforting texture.

30 min · Medium · British Jump to method

Ingredients

4 servings

120 g Chocolate
4 Eggs
30 g Butter
100 g Yoghurt
a pinch Salt

Nutrition	Per serving
Calories	283 kcal
Protein	7.8 g
Carbohydrates	12.8 g
Fat	22.7 g
Saturated fat	13.1 g
Fibre	1.6 g
Sugar	10.1 g
Sodium	82 mg

Why this works

An indulgent, energy-dense dessert with moderate protein, but high saturated fat from chocolate, butter and eggs.

Protein from eggs and yoghurt. Provides a modest amount of complete protein, which helps with satiety and tissue repair.

Calcium and phosphorus. Yoghurt contributes some calcium, supporting bone health, though the overall amount per portion is moderate.

High saturated fat. Butter and chocolate make this dessert relatively high in saturated fat, so it is best enjoyed occasionally.

Method

Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3).
Melt the chocolate and butter together over a low heat.
Whisk the eggs in a bowl until smooth, then slowly mix in the melted chocolate.
Fold in the yoghurt and a tiny pinch of salt.
Pour into ramekins and place them in a roasting tray filled halfway with hot water.
Bake for 18 to 22 minutes until just set with a gentle wobble in the centre. Cool slightly before serving.

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