Yield

8 servings (serving size: 1 custard)

Ingredients

• 2  large eggs
• 2 1/2  cups  fat-free milk
• 3/4  cup  sugar
• 1/4  cup  unsweetened cocoa
• 1/8  teaspoon  salt
• 1  teaspoon  vanilla extract
• 4  ounces  semisweet or bittersweet chocolate, chopped

Preparation

Preheat oven to 350°.

Place eggs in a medium bowl; stir with a whisk until eggs are lightly beaten.

Combine milk, sugar, cocoa, and salt in a medium saucepan over medium heat. Cook until sugar dissolves, stirring occasionally (about 3 minutes). Add vanilla and chocolate; stir until chocolate melts.

Gradually add 1/4 cup hot milk mixture to eggs, stirring constantly with a whisk. Add egg mixture to milk mixture in pan, stirring with a whisk to combine. Pour into 8 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan; cool completely on a wire rack. Chill 8 hours or overnight.

Nutritional Information

Calories:196 (36% from fat)

Fat:7.8g (sat 3.7g,mono 2.7g,poly 0.4g)

Protein:5.7g

Carbohydrate:31.3g

Fiber:1.9g

Cholesterol:54mg

Iron:1mg

Sodium:87mg

Calcium:106mg