Six experiments with chocolate and baking: Custard experiment 1, baked custard using melted chocolate

Introduction

The first of seven posts detailing six experiments with chocolate and baking -- three with chocolate brownies and three with chocolate custard -- and our final conclusions.  In honor of J. Kevin Kelly and Michelle M. Francl-Donnay.

Purpose

To determine if the experimenter can approximate their favorite Ghirardelli mix brownies from scratch outside the US by determining the differences made by using cocoa powder, melted baking chocolate, or a 50-50 mix.  

To determine if the same variations make any interesting or notable differences in baked chocolate custard.

Custard Experiment 1: Baked chocolate custard using melted chocolate

Materials

• oven
• 1.5-litre Pyrex round casserole
• larger casserole, baking tin or pan, etc, which will fit the smaller casserole inside it in the oven
• measuring cups and spoons
• 50 g cooks chocolate
• 600 ml single cream
• 1/2 cup demerara sugar
• 2 eggs
• 2 egg yolks
• pinch salt
• 1 tsp vanilla extract
• small saucepan
• medium mixing bowl
• mixing spoon or spatula
• whisk 
• kettle or medium saucepan

 

Procedure

• Heat 600 ml single cream and 50 g cooks chocolate in the saucepan over low heat until the chocolate is just melted and the cream is just steaming.  Remove from heat and add 1 tsp vanilla extract.  
• Separate 2 eggs and place yolks in the mixing bowl.  (Place egg whites aside for use in this recipe: http://www.bbcgoodfood.com/recipes/1783633/coconut-macaroons.)  
• Add the other 2 eggs.  Beat with whisk. 
• Add 1/2 cup demerara sugar and a pinch of salt to the eggs and beat together until well-mixed.
• Pre-heat oven to 170-175 C. 
• Put a kettle or saucepan of water to boil. 
• Add the cream mixture to the egg mixture gradually, beating with the whisk.  
• Transfer to casserole, using mixing spoon or spatula to make sure as much as possible is transferred.  
• Place the casserole in the larger baking dish.  Pour the boiling water into the larger baking dish, to within about 1" or 2.5 cm of the top of the custard mixture.  
• Bake for 45 minutes or until just set -- it should still be a bit wobbly in the middle, and will continue baking after removed from the oven.  (Note, if you usually make custard with milk, cream sets faster.) 

 

Data

• Type of baking dish: 1.5 litre Pyrex casserole
• Mass and type of chocolate: 50 g; 76% cooks 
• Volume and type of cream: 600 ml single
• Volume and type of sugar: 1/2 cup demerara
• Volume of salt: 1 pinch
• Number and size of eggs: 2 large + yolks from 2 large eggs
• Volume of vanilla extract: 1 tsp 
• Temperature of oven: 170 C

 

Observations

Custard was wobbly to the edges at 30 minutes, but only in the centre at 45 minutes.  At that time, a fork stuck into the center of the custard emerged clean.  
 

Results and Discussion

Experimenter found the resulting custard was delicious but not particularly intense.   

 

 

Conclusion

Experimenter is willing to serve this custard to company, but is now curious to see the results with cocoa and with cocoa and mixed melted chocolate and cocoa.

Works Consulted

• Bittman, Mark. How to Cook Everything. New York, NY: Macmilllan, 1998. Print.
• Smith, Delia. Delia's Complete Cookery Course. London: BBC, 2005. Print.