← Back to Search Results
Chocolate Custard

Photo by:
Comments: 0
 

Recipe

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

Ingredients

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

Directions

 

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.

Notes

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%)
37mg
7mg
1g
6g
0g
6g
27mg (9%)
7mg (0%)
1g (6%)
2g (4%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
spice Spice
by Ana Sortun
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
west-coast-cooking West Coast Cooking
by Greg Atkinson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
martin-yans-china Martin Yan's China
by Martin Yan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
cooking-for-friends Cooking for Friends
by Gordon Ramsay
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?