Molten Lava Cake with Creamy Vanilla Frozen Custard
If you’re at all like me and just can’t choose, this dessert is a perfect way to celebrate the joy of indecision.
It's probably also a fantastic way to (belatedly) celebrate National Frozen Custard Day, which was yesterday! If you have no idea what that means, we're still semi-hosting a collaborative challenge in this community to make and post recipes for a different dessert every day. Curious? I hope so! Thanks so far for all of the awesome entries--you guys are amazing!!
This dessert is probably not good for:
a: People who like getting what they want, the way they want it.
b: People who don’t like really delicious desserts. It’s okay since these people don’t really exist. They’re urban myths. We’re okay.
c: Parents who need their children to listen to them. When you get the best of both worlds in a dessert course like this, it’s really hard to follow it up with a stern moral lecture like, “You can’t always have everything.” Because your rather sassy child will just point at their plate and give you a look that plainly says, “I just did.” And you won’t be able to say anything. Because it’s true.
Drop on by for photos, un-punny Katy Perry analogies, and brief reflections on how my friend creatively managed to ration out his portion of remaining custard. Happy reading, and happy eatings!
Molten Lava Cake
Adapted from Allrecipes.
Yield: 12 muffin-sized lava cakes
Ingredients:
- 1 cup margarine or butter, unsalted
- 8 oz. semisweet chocolate chips
- 5 large eggs
- 1/2 cup white sugar
- 1/8 teaspoon salt
- 4 teaspoons flour
Directions:
- Preheat oven to 450 degrees F (only if you plan on baking right away). In a large, microwave-safe bowl, heat margarine and chocolate chips at medium power for 30 seconds. Give the mixture a quick stir, then heat at medium power for an additional 15 seconds, or until mixture is completely smooth when stirred rapidly. Set aside.
- Beat eggs in a medium-sized bowl. Add sugar and salt; beat in until sugar is completely dissolved.
- Pour egg mixture into chocolate mixture and beat until smooth. Add flour; mix until just combined.
- Set aside in fridge for up to six hours. Return to room temperature before baking. If you decide to bake right away, divide batter into 12 well-greased muffin tins (lined or unlined) or molds/ramekins. Bake for 8 to 10 minutes, until most of the cake is set but centers still look slightly gooey. Sprinkle with powdered sugar and serve immediately, with frozen custard if desired (recipe below).
Vanilla Frozen Custard
Adapted from Allrecipes.
Yield: Approximately 2 cups custard
Ingredients:
- 1 cup white sugar
- 2 cups heavy cream, divided
- 1/2 cup milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
Directions:
- In a heavy saucepan, combine white sugar, 1 cup cream, and milk. Bring to a light simmer over medium-low heat. Remove from heat, then quickly pour half of the mixture into the beaten eggs. Whisk very quickly to avoid allowing your eggs to scramble! Then pour the whole egg mixture back into the saucepan.
- Stir remaining cream into saucepan. Over medium-low heat, bring to a light boil while stirring constantly until mixture thickens up properly, or about ten minutes. It should thicken enough to coat the back of your spoon. (In other words, if you dunk the spoon into the mixture, lift it up horizontally, and run a finger along the back of the spoon, the finger-path should be well-defined and keep its shape. If the custard is too runny, keep cooking!)
- Allow mixture to cool to room temperature. Pour into a shallow freezer-safe pan and transfer to freezer. Briskly stir custard once every half hour or so to prevent it from turning icy. Allow to freeze for at least three hours total, or until it turns into a nice, creamy consistency that holds its shape when scooped. Serve with molten lava cakes, apple pie, or just a serving of pure bliss!