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Mexican Chocolate Apple Custard
Silky Mexican chocolate custard with apple purée—easy water-bath baked dessert ready ahead and served chilled.
Why this recipe works
A silky baked custard that blends warm Mexican chocolate with sweet apple purée. Suits home bakers who want an elegant, make-ahead dessert with simple ingredients.
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- apple chocolate custard
- baked custard recipe
- chocolate apple dessert
- custard water bath
Key takeaways
Use soft, pureed apples for smooth texture
Temper chocolate into eggs to avoid scrambling
Bake in a water bath until set but slightly wobbly
Recipe guide
A silky baked custard that blends warm Mexican chocolate with sweet apple purée. Suits home bakers who want an elegant, make-ahead dessert with simple ingredients.
Make a smooth, spiced chocolate custard using pureed apples for natural sweetness.
- Use soft, pureed apples for smooth texture
- Temper chocolate into eggs to avoid scrambling
- Bake in a water bath until set but slightly wobbly
Ingredients
Ingredients (serves 4): 4 whole eggs, 2 medium apples (peeled, cored, pureed), 100 g brown sugar, 50 g Mexican chocolate, pinch of salt, butter or oil for ramekins, hot water for the water bath.
Method
1. Preheat oven to 160°C (320°F). Prepare apples: peel, core, finely chop or grate and cook over medium heat until very soft; mash or blend to a smooth purée and cool. 2. Melt chocolate in a heatproof bowl over simmering water. 3. Whisk eggs and brown sugar until combined and slightly frothy. Temper: whisk a spoonful of warm chocolate into the egg mixture, then slowly whisk in the rest. 4. Stir cooled apple purée and a pinch of salt into the chocolate-egg mix; strain into a pitcher. 5. Pour into buttered ramekins (or one baking dish). Place in a baking pan, pour hot water to halfway up ramekins. Bake 30–40 minutes (ramekins) or 45–55 minutes (large dish) until set but slightly wobbly. Cool to room temp, chill ≥2 hours.
Tips & variations
Tips: Use soft apples (e.g., Fuji, Gala) for quick purée and natural sweetness; don’t overbake—the center should wobble slightly. Variations: fold in a tablespoon of orange zest or top with toasted nuts or a dusting of cocoa before serving. For a smoother custard, double-strain before pouring.
Ingredients
- 4 whole egg
- 2 medium apple
- 100 g brown sugar
- 50 g Mexican chocolate
Instructions
- Preheat oven to 160°C (320°F).
- Peel, core and finely grate or chop the apples.
- Cook apples in a small saucepan over medium heat until very soft and juicy, then mash or blend to a smooth purée; let cool slightly.
- Break the Mexican chocolate into pieces and melt gently in a heatproof bowl over simmering water, stirring until smooth.
- Whisk the eggs and brown sugar in a bowl until combined and slightly frothy.
- Temper the egg mixture by whisking a spoonful of warm melted chocolate into the eggs, then slowly whisk the rest of the chocolate in until smooth.
- Stir the cooled apple purée into the chocolate-egg mixture until evenly combined.
- Strain the mixture through a fine sieve into a pitcher to remove any solids.
- Pour the custard into individual ramekins or a baking dish.
- Place ramekins in a baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins.
- Bake 30–40 minutes for ramekins (45–55 minutes for a large dish) until custards are set but still slightly wobbly in the center.
- Remove from the water bath and cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Serve cold or at room temperature.
FAQs
How long can I store the custard?
Keeps 3–4 days refrigerated in an airtight container; serve chilled or at room temperature.
What can I use if I don’t have Mexican chocolate?
Use 50–70 g of bittersweet or chopped dark chocolate and add a pinch of cinnamon or cayenne to mimic Mexican chocolate notes.
Can I reheat the custard before serving?
Gently rewarm ramekins in a 140°C (285°F) oven for 8–10 minutes or serve straight from the fridge—custard is best chilled or room temp.