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Chocolate Custard

ingredients

makes 600 ml (1 pt)
600 ml (1 pt) milk
6 egg yolks
50 g (2 oz) sugar
100 g (4 oz) plain chocolate, grated

method

1. Put the milk into a saucepan and bring almost to the boil. Remove from the heat.

2. Whisk the egg yolks and sugar together until thick and fluffy. Gradually pour the milk on to the eggs and sugar, whisking continously.

3. Return mixture to saucepan and stir over a very gentle heat, until it coats the back of a spoon. Remove from the heat and add the chocolate. Stir until dissolved.

4. Serve the custard hot or cold. To cool the custard, pour into a bowl and place dampened greaseproof paper directly on to the surface to stop a 'skin' from forming. Chill.

What did you think?

53 people have helped to review this recipe. Thankyou!

Reply to 'improvements'
posted by TheProtege @ 09:46AM, 8/07/08
I'm pretty sure most people would be able to work out that when cooking you use caster sugar, unless otherwise specified. They probably also haven't put preparation or cooking times because when thickening custards and sauces it can take a different amount of time each and every time. You do it til it's right. I know people following recipes aren't going to be Michelin-starred chefs, but I feel fairly sure they should have that amount of common sense if they're to be in a kitchen.
UMMMM
posted by Kona @ 05:23PM, 8/28/08
Is this for the japanese food chocolate cornet bread?
Thank you ^.^
posted by Ciara @ 09:49PM, 4/11/12
Finally I found a good recipe for Chocolate Custard. Thank you for sharing it ^.^
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