Thursday, January 8, 2009

Chocolate Custard

Rich sauce, good with fresh fruits or coating cake and doughnuts. It can be served warm or cold.

Makes 1 1/2 cups
Preparation Time : 5 mins + cooling
Cooking Time : 10 mins
Printable Recipe


1 1/4 cups milk
3 large egg yolks
1/3 white sugar
120g Baker's bittersweet chocolate (purple box)
1/2 tsp pure vanilla extract


1. Finely chop chocolate with a serrated knife.

2. Bring milk to a simmer in a saucepan over medium heat. Do not boil.

3. Whisk yolks and sugar together in a bowl until pale yellow and thick. Slowly whisk in warm milk.

4. Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon, until custard coats the spoon (at 185F). Remove from heat. Add chocolate and vanilla. Let stand until chocolate softens, then melts.

5. Strain through a sieve into a bowl. Serve warm, or let cool, cover, and refrigerate at least 1 hour until chilled.

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