Chocolate Custard

Name: Chocolate Custard
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: International
Ingredients: 250 ml Milk (any kind); 100 ml Double cream; 2 Egg yolks; 40 g Caster sugar (normal or golden); 100 g Dark Chocolate (70%); ½ tsp Vanilla extract (optional)

Love Baking Over a year ago 3,180 views

Cook: 10 mins

Serves: 4

Sauce

Ingredients

250 ml Milk (any kind)
100 ml Double cream
2 Egg yolks
40 g Caster sugar (normal or golden)
100 g Dark Chocolate (70%)
½ tsp Vanilla extract (optional)

Accompaniment

Description

A rich, velvety custard that is great with sponge puddings. Can also be chilled and served as a dessert. Or, serve warm as a chocolate soup!

Method

1
Put the milk and cream into a saucepan and bring slowly to the boil.
In a glass bowl, whisk the egg yolks and sugar together until pale and fluffy. Pour the hot cream onto the yolk mixture and whisk well.
Pour into the pan and cook over a low heat, stirring continuously, for 4-5 minutes until it begins to thicken - test to see if it coats the back of the spoon.
Break the chocolate into a heatproof bowl. Pour the custard on top and add the vanilla extract, if using. Leave for 1 minute then whisk together until smooth. Gently reheat to serve.
Pour onto puddings. Or, as I have done a couple of times, serve warm in bowls as a 'chocolate soup', with a dollop of creme fraiche or vanilla ice cream in the centre and some grated chocolate on top. (Serves 2 as chocolate soup).

Chef's Tips

For chocolate custard pots:
Use 175 ml each of milk and cream. Cook through for 8 - 10 minutes, rather than 5, so that it thickens a little more. Pour into individual serving dishes or glasses and place a piece of cling film over the top, touching the surface of the custard. Leave to cool, then chill for at about 4 hours (or overnight) before serving with biscuits, and / or a few fresh berries and a little whipped cream.