Does anyone else have those days when it’s wet and wintery outside and you just have to have something warm and belly filling after dinner? I don’t want to slave away in the kitchen either, I’d rather be in bed where it’s warm or in front of the fire, so chocolate custard ticks all the boxes for me.
Six ingredients and 15 minutes to a delicious dessert. Eat it on it’s own or pour over brownies for an even more decadent dessert. If you don’t have cream, just replace it with more milk .Leave out the chocolate entirely for a vanilla version to pour over malva pudding.
Custard is such a versatile dessert, if my kids are feeling sick, it’s a great way to get eggs and milk into them in a sneaky way. Let’s face it, there is not an egg to be found in one of those beloved box versions.
- 250ml milk
- 300ml cream (200ml extra to serve)
- 5ml vanilla extract
- 4 egg yolks
- 5ml corn flour
- 80ml caster sugar
- 100g dark chocolate, chopped
In a medium saucepan, bring the cream and 200ml of the milk to a simmer, do not boil.
Remove from heat. Add the vanilla
In a small bowl, mix together the sugar, corn flour and remaining milk.
Pour this into the warmed milk and whisk well.
Whisk eggs well and pour slowly into the milk mixture while whisking continuously.
Return the saucepan to a medium heat.
Cook until the custard thickens. You can tell it is done when you can trace a finger over the back of the spoon, and a clear line shows.
Add the chocolate and mix well.
Serve with extra whipped cream and chocolate shavings.
Keep refrigerated for up to a week.
- 250ml milk
- 300ml cream (200ml extra to serve)
- 5ml vanilla extract
- 4 egg yolks
- 5ml corn flour
- 80ml caster sugar
- 100g dark chocolate, chopped
-
- In a medium saucepan, bring the cream and 200ml of the milk to a simmer, do not boil.
- Remove from heat. Add the vanilla
- In a small bowl, mix together the sugar, corn flour and remaining milk.
- Pour this into the warmed milk and whisk well.
- Whisk eggs well and pour slowly into the milk mixture while whisking continuously.
- Return the saucepan to a medium heat.
- Cook until the custard thickens.
- Add the chocolate and mix well.
- Serve with extra whipped cream and chocolate shavings.
- Keep refrigerated for up to a week.
