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Chocolate Custard Recipe-1053

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This is a rich sauce, that can be served hot or cold. Good with fresh fruit or poured over sponge cake.

Yield: Makes about 1½ cups
Prep time: 5 Mins, Plus Cooling<Br>
Cooking time: 10 Mins


  • 1¼ cups whole milk
  • 3 large egg yolks
  • 1/3 cup sugar
  • 4 oz (120g) bittersweet chocolate, finely chopped
  • ½ tsp pure vanilla extract



1. Bring the milk just to a simmer in a saucepan over medium heat. Do not boil.

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

3. Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard coats the spoon (an instant-read thermometer will read 185°F (85°C)). Remove from the heat. Add the chocolate and vanilla. Let stand until the chocolate softens, then melts.

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

Variation: Chocolate-orange Custard

Stir the grated zest of 1 orange to the strained sauce.


Prepare ahead: The sauce can be cooled, covered, and refrigerated for up to 1 day before serving.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

48kcal (2%)
19mg (2%)
0mg (0%)
14mcg RAE (0%)
27mg (9%)
7mg (0%)
1g (6%)
2g (4%)
0mg (1%)

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