Bailey’s Dark Chocolate Custard
A decadent, rich, and creamy Bailey’s Dark Chocolate Custard recipe made with only 5 ingredients — plus an extra dose of chocolate and vanilla by way of Bailey’s Irish Cream. Served in small ramekins (paid link), this dessert is perfect for one or many.
Love chocolate? You may also want to try my Salted Chocolate Bread Pudding, Double Dark Chocolate Toffee Brownies, or Double Chocolate Skillet Brownie.
Chocolate is always a welcomed treat, but when it doesn’t require hours of preparation or a ton of ingredients, you already have a winner on your hands.
Plus, who doesn’t enjoy a personal-size dessert? We know all concepts of dieting go out the window with this recipe, but there is a way to fulfill your sweet tooth without completely ruining the day’s meal plan! It’s another reason I enjoy this recipe — those smaller portions mean I don’t have to double up on my workout the next day 🙂
So what is the texture of this custard? Is it a pot de crème or a crème brûlée?
To me, it is a mixture of both — or as a say, the best of both worlds. Both pot de crème and crème brûlée are custards that are baked and made with eggs, milk, sugar, and vanilla. Both are chilled for some time; however, before serving, crème brûlée is sprinkled with sugar, and the sugar is torched until it is slightly “burnt” and becomes brittle. Also, I find the texture of crème brulee to be more pudding-like than a pot the crème. Hence my reason for just calling this dessert a custard. It has a texture similar to a pot de crème, with that nice brittle top of melted sugar that cracks when you gently tap it with a spoon.
So let’s jump into the ingredients you’ll need to make this decadent dessert:
- Let’s start with the chocolate since it’s the core of this recipe. I went with bittersweet dark chocolate chips for this recipe. I mean, dark chocolate screams richness, and that’s what I was going for. I used Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips.
- The heavy whipping cream makes way for the creamy and velvety texture you come to expect from a custard.
- Another creamy ingredient that takes this recipe from good to great is the addition of Baily’s Irish Cream. The notes of chocolate and vanilla only add to the chocolatey flavor of the custard.
- There is no custard without eggs! They play an important role in thickening the custard. (The yolks also make this custard smooth and rich). For the recipe, we are using one whole egg plus three egg yolks (without the egg whites). I used one whole egg to give the custard a little volume.
- And last but not least, you’ll need sugar and vanilla. These are a no-brainer when it comes to sweets. 🙂
A few considerations when making this recipe:
- You can substitute heavy cream for heavy whipping cream. While heavy whipping cream is made up of around 30% milkfat, heavy cream is made up of at least 36% milkfat. That higher fat content won’t change the recipe much, and both work well. However, swapping out the heavy whipping cream for a dairy product with less milk fat may not result in the same texture, so I would not recommend using anything aside from these two options.
- Since we are only using the egg yolks for many of the eggs, feel free to discard the eggs white or use them in another recipe later. To avoid wasting food, worst case save them to whip up a delicious egg white omelet the next day.
- Custards should be smooth and silky — which is why you want to heat the milk before adding the chocolate chips and whisk (paid link) until all ingredients are completely smooth. The result will be so worth it!
- Ensure your heavy whipping cream and chocolate mixture is not hot when it is time to add your egg mixture. If the mixture is too hot, it will curdle your eggs. We don’t want cooked eggs in our custard. 😉
- You can absolutely leave off the torched sugar/creme brulee topping and/or the powdered sugar. This recipe is perfect straight out of the fridge. And since the custard bakes smooth throughout, the top is smooth as well.
How to make a baked chocolate custard:
- Add your heavy whipping cream to a pot and bring to a slight boil. Remove from heat (or turn off your gas flame) and add in your chocolate chips. You’ll want to stir until the chocolate chips completely melt and blend into the cream.
- In a separate large bowl, whisk (paid link) your egg, egg yolks, and sugar. Add your chocolate mixture into the same bowl. Add in your vanilla extract and Bailey’s Irish Cream; slowly whisk (paid link) until combined and smooth.
- Place your ramekins (paid link) inside of large and deep baking dish (large enough for 6 ramekins (paid link)) and add hot water into the dish until the water covers the bottom half of your ramekins (paid link). Do not put water inside of the ramekins (paid link). Note: This water bath is called a bain-marie. Baking the custards in water keeps the air in the oven moist, and prevents the custards from cracking.
- Pour your custard mixture into each ramekin. Bake at 275 degrees for 45 minutes.
- Remove from the dish and allow each ramekin to cool to room temperature then place them in the refrigerator for at least 2 hours before serving.
- Before serving, sprinkle 1/2 tablespoon of sugar over the top of the custard and use a cooking torch to caramelize the sugar. This should only take a few seconds. Optionally, sprinkle on powdered sugar.
Can I make these ahead of time?
Yes, these can be made ahead of time and remain in the refrigerator for up to three days, which makes them ideal when you want to get your dessert out of the way to focus on other courses of your meal.
If you’re looking for a dessert to satisfy your sweet tooth, then look no further. It’s perfect to serve for a small gathering and equally perfect for a party of one or two.Print
Bailey’s Dark Chocolate Custard
- Total Time: 55 minutes
- Yield: 6 1x
- Diet: Gluten Free
A decadent, rich and creamy Baked Dark Chocolate Custard made with only 5 ingredients — plus an extra dose of chocolate and vanilla by way of Bailey’s Irish Cream. Served in small ramekins (paid link), this dessert is perfect for one or many.
- 3 cups Heavy Whipping Cream
- 8 oz. Bittersweet Dark Chocolate Chips
- 1 Large Organic Egg
- 4 Large Organic Egg Yolks
- 1/2 cup Sugar
- 1/4 cup Bailey’s Irish Cream Liqueur
- 1 tbsp. Vanilla Extract
- Add heavy whipping cream to a pot and bring to a slight boil. Remove from heat and add chocolate chips. Stir until well blended and smooth.
- In a separate large bowl, add egg, egg yolks, and sugar. Whisk (paid link) until combined well.
- Add your chocolate mixture into the same bowl. Add vanilla extract and Bailey’s and slowly whisk (paid link).
- Place ramekins (paid link) inside a baking dish, add hot water into the dish bringing the water to the halfway mark outside the ramekins (paid link).
- Pour custard mixture into each ramekin and bake at 275 degrees for 45 minutes.
- Remove from oven and allow to cool to room temperature. Place in the refrigerator for at least 2 hours.
- When ready to serve, sprinkle 1/2 tbsp of sugar over the top of the chocolate, then use a torch to caramelize the sugar. This should only take a few seconds. Optionally, add powdered sugar.
This recipe makes 4 cups (32 oz.) of custard once all ingredients are combined. I used 6 (six) 5 oz. ramekins (paid link).
I used Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips for this recipe.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Calories: 717
- Sugar: 50.1g
- Sodium: 155mg
- Fat: 42.1g
- Carbohydrates: 58.1g
- Fiber: 1.3g
- Protein: 10.8g
- Cholesterol: 238mg
Keywords: Baked Dark Chocolate Custard, Dark Chocolate Custard, Chocolate Custard
Good Morning Eric!
I have spent the last hour going through your recipes & NOT done yet. I NORMALLY do NOT like making comments BEFORE making anything but I JUST HAD to say WOW! I can not wait to try your foods! I’ve made deviled eggs 1 way all my life & NOW I HAVE to try yours! I KNOW this is about the custard but I just simply HAD to tell you stuff (LOL). I LOVE your spin on dishes & I’m sure my Mom will forgive US for NOT making Blessed Eggs (we call ours & use bacon, SOMETIMES a little egg with the bacon). ANYHOO…Since I’ve made your food before, I can’t WAIT to tell you how it ALL turns out. Making the custard for tonight as a treat as I need a chocolate fix.
Super awesome Marion! I’m sure your normal version is great as well and please do let me know what you think and how it comes out when you give it a try. Thanks!!!
Simply decadent and delicious. The Bailey’s is the perfect touch! Please tell me where to get those ramekins and dish?!
Thanks so much, Paloma! The Bailey’s takes it to another level for sure. Wed purchased these ramekins on Amazon over a year ago, and the page is no longer there. 🙁
Thank you! Is there a stamp on the bottom?
This custard was so perfectly decadent that I felt like I was eating it at a restaurant I couldn’t afford…in my own kitchen! I had no idea it could be so simple to make something so incredible, but this recipe is just absolute perfection. I would give more than 5 stars if I could!
That means a lot, Liz! We love this dessert too and feel the same way. Now you can have a restaurant-quality dessert at home!
Oh my goodness! This custard was so delicious. I was already excited about the chocolaty component, then to add that Baileys- genius! Can’t wait to make another one soon.
I LOVED the combination of textures in this and am a sucker for dark chocolate so this will be a go to homemade dessert in my house going forward.
I had some friends over for dinner this weekend and this custard was our dessert — everyone raved about it and it disappeared so quick! Next time I’ll make a double batch!
Thank you for such detailed instructions! This was so easy to make! Baileys and chocolate are a favorite in my home! I will most definitely be making this again!
Thank you! So glad you enjoyed them!
First of all I love Baileys and secondly I love dark chocolate so this was basically the perfect dessert for me! I plan to make these again soon.
Nothing beats a chocolaty dessert in this house. You brought it with this dessert and the ramekins gave us a perfect portion, except for the hubbs, who wanted to eat 5!
Haha! These do make you want to go in for seconds!