Chocolate Custard
- Cook
- 48 min
[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
Equipment
Small heat-resistant containers/bowls
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.
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.
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.
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.
Sift cocoa powder on top (optional) and serve.
Covering each container with plastic wrap prevents any water from dripping onto the custard while steaming.
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