Vermicular | Chocolate Custard

Chocolate Custard

Tailored for: Musui–Kamado
Cooking Flow
48 min
Cooking Steps

[MED] 3 min

[WARM 200°F] 30 min

REST 15 min


50 g chocolate, finely chopped⁠
2 large eggs⁠
2 large egg yolks⁠
⅓ cup (60 g) sugar⁠
1 ⅔ cups (400 ml) milk⁠
2 tablespoons natural unsweetened cocoa powder⁠

Small heat-resistant containers/bowls

  1. Add milk in a saucepan and warm. In a small bowl, add in chopped chocolate and 100 ml of warmed milk, wrap and let sit for 1 minute. Stir well until melted and set aside.⁠

  2. In a medium bowl, whisk eggs, egg yolks and sugar. Sift cocoa powder and stir well. Gradually whisk in melted chocolate from Step 1 and the remaining warmed milk and mix thoroughly until smooth. Strain the mixture through a sieve into another bowl.⁠

  3. Pour the mixture in small heat-resistant containers. Remove any bubbles on the surface using a paper towel, then cover each container with plastic wrap.⁠

  4. Pour 100 ml water in the pot, lay parchment paper, cover and boil over [MED] heat for about 3 minutes. Once the water comes to a boil, place containers from Step 3 on top. Cover and steam over [WARM 200°F] for 30 minutes. Turn off heat and let it steam over residual heat for another 15 minutes. Remove containers from the pot, let cool, and refrigerate.⁠

  5. Sift cocoa powder on top (optional) and serve.⁠

  • Covering each container with plastic wrap prevents any water from dripping onto the custard while steaming.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo