Chocolate Mint Baked Custard
Yield
8 servingsPrep
20 minCook
55 minReady
75 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
milk
divided |
|
| 1 | cup |
chocolate chips
mint |
*
|
| 1 | cup |
milk, sweetened condensed
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk
divided |
|
| 237 | ml |
chocolate chips
mint |
*
|
| 237 | ml |
milk, sweetened condensed
|
|
| 2 | large |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃).
In a small saucepan, combine ½ cup milk and the mint-chocolate chips.
Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
Set aside.
In a large bowl, combine remaining 1 cup of milk, condensed milk, and eggs; beat until well blended.
Add chocolate mixture; beat well.
Pour into a 1-quart casserole.
Fill a 13 x 9 x 2-inch baking pan with 4 cups of water.
Place casserole in baking pan.
Bake at 350℉ (180℃). for 50 to 55 minutes.
Serve warm or cool completely.
