Chocolate Custard Dessert
Video Stats
Recipe Overview
Overview
This Chocolate Custard is a delightful dessert that combines the richness of chocolate with the smoothness of a classic custard. The process begins with warming milk and cream infused with vanilla, which creates a luxurious base. The key to a successful custard lies in the careful mixing of egg yolks and sugar, ensuring a pale and creamy consistency. Once the warm milk mixture is added, patience is essential to prevent the eggs from scrambling.
As the custard thickens, the addition of chocolate transforms it into a decadent treat. The final product is a silky chocolate custard that sets beautifully in the fridge. Topped with freshly whipped cream, this dessert is not only visually appealing but also incredibly satisfying. The whipped cream adds a lightness that balances the richness of the chocolate.
This recipe is perfect for special occasions or simply to indulge in a sweet craving. It’s a nostalgic dessert that brings back childhood memories, yet it’s sophisticated enough to impress guests. Whether served in elegant glasses or simple bowls, this Chocolate Custard is sure to be a hit with both kids and adults alike. Enjoy the simplicity and elegance of this classic dessert!
Recipe Details
Steps & Tips
Combine 300 ml of milk and 200 ml of cream in a saucepan.
Split vanilla beans in half, scrape the seeds, and add to the milk mixture.
Heat the milk and cream mixture on medium heat until it's hot but not boiling.
In a bowl, mix egg yolks with sugar until pale.
Tip: Aged egg whites are best for meringue, so save them for later.
Pour the hot milk mixture over the egg yolk mixture slowly to avoid scrambling the eggs.
Return the mixture to the saucepan and cook on medium-low heat, stirring regularly.
Tip: Use a food thermometer to ensure custard reaches 80°C for perfect consistency.
Use a thermometer to check that the custard reaches 80°C, then turn off the heat.
Tip: The foam on the custard will disappear when it's ready.
Add chocolate pieces to the custard and stir until melted and smooth.
Transfer the chocolate custard to a cold container and cover with plastic wrap.
Refrigerate the custard for at least 3 hours to set.
Tip: Let the chocolate custard set in the fridge for at least 3 hours for best results.
Use a piping bag to transfer the chocolate custard into serving glasses.
Whip chilled cream with icing sugar until it starts to stiffen.
Tip: Chill your bowl and whisk in the freezer before making whipped cream for better results.
Tip: Stop whipping cream when it starts to stiffen to avoid overwhipping.
Pipe whipped cream on top of the chocolate custard in the glasses.
Garnish with roasted peanuts or chocolate bits if desired.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Custard is a mixture of egg yolks and sugar, typically combined with flavored milk.
- •Using only egg yolks in custard creates a richer texture.
- •Aged egg whites are ideal for making meringue, as they whip better.
- •The temperature for cooking custard should not exceed 82°C to avoid scrambling the eggs.
