Monday, February 25, 2013

Chocolate Custard

I've been looking at Jenny's recipe for chocolate custard for a couple of weeks now and I finally caved and decided to make it. We didn't celebrate Valentine's Day as everyone was sick in our house, so I decided we ought to enjoy some chocolate with a latte tonight. I changed up the recipe quite a bit to reduce the amount of cream. It came out just right - thick, creamy and the perfectly deep in chocolate.

Chocolate Custard
1/2 cup heavy cream
1 cup whole milk
1/4 cup rapadura (unrefined cane sugar)
1 vanilla bean, split to use seeds
1 teaspoon vanilla
1/8 teaspoon unrefined sea salt 
4 egg yolks, whisked
4 ounces bittersweet chocolate, coarsely chopped
  • Warm cream and milk for 3-4 minutes in a double boiler.
  • Whisk in the vanilla bean seeds and extract, sugar and salt. Continue whisking until the sugar is dissolved.
  • Spoon some of the cream mixture into the egg yolks, stir and then pour them into into the double boiler, whisking continuously for 2-3 minutes. 
  • Stir in the chopped chocolate and continue stirring until it melts, combines and thickens.
  • Spoon into individual ramekins and serve after it cools slightly.

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