Chocolate-Mixed Berry Baked Custard


  • 1 tablespoon unsalted butter, softened
  • 4 cups mixed frozen berries, thawed and drained
  • 3 ½ ounces dark chocolate, chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
  • ½ cup all-purpose flour
  • ½ cup white sugar
  • 2 tablespoons white sugar
  • ¼ cup sifted cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 6 large eggs, at room temperature
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 cup whole milk
  • ½ cup heavy cream
  • ¼ cup sifted powdered sugar, or more as needed
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Use 1 tablespoon butter to grease a 9×13-inch pan.


  • Step 2

    Scatter thawed berries and chopped dark chocolate evenly over the bottom of the pan. Set aside.

  • Step 3

    Whisk together flour, sugar, cocoa powder, salt, and cinnamon in a large bowl until thoroughly combined. Add in eggs, and whisk until mixture is smooth and free of lumps. Mix in 2 tablespoons melted butter, vanilla, and almond extracts. Gradually pour in milk and heavy cream, whisking constantly, until incorporated. Pour batter over berries and chocolate in the prepared pan.

  • Step 4

    Place pan into the preheated oven and bake until the center is just set and sides are slightly puffed, about 25 minutes. Can be eaten immediately, cooled slightly, or at room temperature, as desired. Sprinkle generously with powdered sugar before serving.

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