At Funnel Mill, we believe the finest ingredients deserve to shine beyond the cup. This indulgent chocolate custard brings together our Raw Cacao, and Tahitian Vanilla Sugar into a dessert that's as refined as your favorite single-origin brew.
Prep: 15 min | Bake: 45 min | Chill: 2 hrs | Serves: 4
Ingredients:
- 2 tbsp Raw Cacao powder (plus extra for dusting)
- 1 tbsp Tahitian Select Vanilla Sugar (plus extra for garnish)
- 2 cups whole milk
- ½ cup heavy cream
- 4 egg yolks
- 3 tbsp Tahitian Vanilla Sugar
- Pinch of sea salt
Instructions:
- Preheat oven to 325°F (163°C). Place 4 ramekins in a deep baking dish.
- Warm the base — In a saucepan over medium-low heat, whisk together milk, cream, and Raw Cacao until smooth and steaming. Do not boil.
- Whisk the yolks — In a bowl, whisk egg yolks, Tahitian Vanilla Sugar, and salt until pale and slightly thickened.
- Temper — Slowly pour the warm chocolate mixture into the egg yolks, a little at a time, whisking constantly to avoid scrambling.
- Strain & pour — Strain through a fine mesh sieve into a pitcher, then divide evenly among the ramekins.
- Water bath — Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake for 40–45 minutes until just set with a slight jiggle in the center.
- Cool & chill — Remove from the water bath, cool to room temperature, then refrigerate for at least 2 hours.
- Garnish — Dust with Raw Cacao powder, sprinkle a pinch of Tahitian Vanilla Sugar, and place a Dark Chocolate Truffle alongside each ramekin before serving.
Pairing Suggestion:
Serve alongside a shot of our Dark Chocolate Truffle espresso for the ultimate chocolate experience.