Chocolate Custard Food

CHOCOLATE CUSTARD CUPS

Steps:

• Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
• Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
• Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
• Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.

CHOCOLATE SPONGE WITH HOT CHOCOLATE CUSTARD

Steps:

• Cover the dates with boiling water and set aside to soften for 30 mins.
• Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
• Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
• In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
• Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it's all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
• Cut the warm cake into slabs and pour over the hot chocolate custard to serve.

CHOCOLATE CUSTARD

Steps:

• Preheat your oven to 300 degrees F. Fill a kettle with water and boil the water, turning the heat off when the water has boiled.
• In a small saucepan over medium heat, bring the milk to a simmer. Add the chocolate and the sweetener. Reduce the heat to low. Whisk until the chocolate and sweetener melt completely and the mixture is smooth. Remove from heat and allow to cool a couple of minutes.
• In a medium bowl, whisk together the egg yolks and vanilla. Pour a tablespoon of the chocolate mixture into the egg mixture, whisking vigorously. Keep pouring the chocolate mixture into the egg mixture, very slowly, constantly whisking. This technique is called tempering and it helps make sure the eggs won't turn into scrambled eggs.
• Place four (4 oz) ovenproof ramekins in a rimmed baking dish. Pour the custard mixture (ideally through a strainer) into a measuring glass (just in case you have a few bits of cooked eggs in there). Pour the mixture into the ramekins. Pour the still-hot water that you had previously boiled into the pan so it comes halfway up the sides of the ramekins. This hot water bath insulates the custard from the direct heat of the oven and promotes even cooking, so the edges won't overcook before the center is done.
• Bake the chocolate custard, uncovered, until set, 25-30 minutes. Carefully remove the ramekins from the pan (they'll be very hot), place them on a cooling rack, and allow them to cool to room temperature for about 30 minutes. Cover and refrigerate the custard for at least 1 hour before serving.

TRIPLE-CHOCOLATE CUSTARD

Steps:

• In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold.

CHOCOLATE CUSTARD

Steps:

• Preheat oven to 320 degrees F.
• Melt chocolate over low heat.
• In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
• In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
• In a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well.
• Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
• Spoon off the froth and pour into six 5-ounce custard cups.
• Cover cups with foil.
• Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
• Bake for 20-25 minutes, or until just set.
• Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
• Chill 3 hours and garnish with a dollop of whipped cream, if desired.

CHOCOLATE CUSTARD

Steps:

• Beat the eggs with the salt, half the sugar, the vanilla, and the almond extract.
• Heat together the milk, cream, chocolate, and the remaining sugar on medium-low heat until the chocolate has completely melted. Stir with a whisk to blend.
• Combine the two mixtures and pour into a well buttered baking dish. Place the dish in a pan of hot water and bake at 325 degrees F for 1 hour: a knife inserted in the center should come out clean.
• Cool in the baking dish, then unmold and chill in the refrigerator. Serve this amazing concentration of chocolate with great quantities of sweetened whipped cream.

CHOCOLATE CUSTARD CORN PONE

Steps:

• For the corn bread: Melted butter or nonstick vegetable spray for greasing pan. Set a rack in the middle of the oven and preheat the oven to 375 degrees. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or buttered waxed paper. Melt the chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just simmering water. Remove from the heat. Put the flour, cornmeal, sugar, chile powder, baking powder, and salt in a large bowl and stir together with a whisk. Stir in the eggs and buttermilk, then stir in the chocolate mixture. Spread the batter evenly in the prepared pan. Bake for 20 minutes, or until set and a tester comes out clean. Cool in the pan on a wire rack. Break the corn bread into 1-inch chunks. Spread in a shallow 2-quart baking dish.
• For the custard: Preheat the oven to 300 degrees. Melt the chocolate in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just simmering water. Remove from the heat. In a medium heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of the sugar and bring to a scald. Meanwhile, put the remaining sugar (1/4 cup plus 3 tablespoons) and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Whisk in the melted chocolate. Using a fine sieve, strain the custard over the corn bread chunks. Wiggle the chunks around so they are well soaked. Place the baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish. Bake for 40 minutes, or until the custard is set.

SOKOLATINA - CHOCOLATE CUSTARD CAKE

Steps:

• Add the flour and cocoa to a mixing bowl, and stir to combine. Set aside.
• Preheat oven to 180°C / 356°F.
• Place the eggs in your electric mixer's bowl. With the whisk attachment on, start beating over medium-high speed. Start adding the sugar, by dusting one tablespoon at a time into the eggs. If you toss the sugar all in at once the eggs won't get as foamy as we want them to get.
• Once you've incorporated all of the sugar into the eggs, keep beating until they get whitish in color, very foamy, and thickened. It takes about 10 minutes overall for the eggs to get to that stage.
• Then turn off your mixer and using a pastry spatula and a flour sifter (I prefer using one of these as it's much easier) start incorporating the flour and cocoa mixture into the eggs. Add 1-2 tablespoons at a time into the sifter, dust them into the eggs. Then give a very gentle-overlapping stir with the pastry spatula, to help the flour mixture combine, without pressing the air out of the eggs. Keep doing this until all of the flour mixture gets combined with the eggs. The mixture should look like a chocolate mousse.
• Grease a 35 x 25 x 8 cm pan (15 x 10 x 3-inch) with a bit of vegetable oil all over, or cooking spray.
• Transfer the cake batter into the pan and spread gently with the pastry spatula.
• Bake for 15 minutes. Do not open the oven in the first 10 minutes because the cake will collapse. You may prick the cake with a knife to check if it's baked after the first 10-12 minutes of baking. If it comes out clean, remove it from the oven and let the cake rest at room temperature. NOTE: Since this is a very soft sponge cake, it is best to make this cake 1 day before using it. This way it is much easier to handle and work with. Otherwise, let the cake rest for at least 8 hours before assembling it with the cream.
• Keep 500 ml out of the 2 liters of milk, into a mixing bowl and combine with the cornstarch and cocoa powder using a hand whisk.
• Add the remaining 1,5 liters of milk into a large cooking pot along with the sugar and vanilla extract. Heat this mixture over medium-high heat. Stir to help the sugar to dissolve.
• Once the milk gets to a steamy hot point (just before boiling) start pouring the milk-cocoa-cornstarch mixture into the milk while stirring constantly with a whisk. Keep stir occassionally until the cream starts to thicken. It takes about 1-2 minutes from the time you see bubbles forming on the surface of the cream.
• Remove from heat and transfer the cream into a large mixing bowl. Take a piece of plastic wrap and press it on the cream in order to cover it. This will prevent skin from forming on the surface of the cream. Let the cream cool down for at least 2 hours at room temperature.
• NOTE: If you are making the cream the day before then let it cool completely at room temperature and then refrigerate. When it's time to assemble the cake, take the cream out of the fridge and work it either with a hand whisk or electric mixer over low speed for a few minutes. Because the cream will thicken when refrigerated, this will help make it smooth and creamy again, so you can easily spread it on the cake.
• Pour the heavy whipping cream in your electric mixer's bowl and with the whisk attachment on, start beating first on low speed and gradually raise to medium speed. Slowly add the sugar 1 tablespoon at a time. Once the cream starts to get a bit thicker start adding the cocoa in bits at a time. Once the cream gets really thick to the point you see traces of the whisk on the surface of the cream, turn the mixer off and place the bowl in the fridge while you start assembling the cake.
• Turn the cake pan on your kitchen counter or working surface and pat a bit if needed for the cake to come out of the pan.
• With a large chef's knife or a cake knife, slice the cake in half.
• Take the first piece and place it back in the pan. Spread almost 2/3 of the custard cream evenly all over. Then cover with the remaining half of the cake. Press it lightly to stick together.
• Spread the remaining custard cream all over. Then take the whipping cream out of the fridge and spread 2/3 of it over the custard cream. Smooth the surface with a spoon or icing spatula. Save the remaining whipping cream in the fridge to decorate on top.
• In a saucepan add the butter and cocoa. Heat over low heat and stir until the butter has melted. Remove from heat and stir in the honey. Wait for 2 minutes for the mixture to become warm (not too hot) and then pour all over the cake. Spread carefully with a spoon wherever needed.
• Refrigerate the cake for about 1 hour for the glaze to set. Then cut and divide into 20 square pieces. Add the remaining whipping cream into a piping bag and decorate each piece on top. Ready to serve!

HOT CHOCOLATE CUSTARD PUDS

Steps:

• Preheat the oven to 170 degrees/fan gas 3. Brush six holes of a muffin tin with a drop of oil. sieve the cocoa in a large bowl along with the rest of the dry ingredients. Stir to combine and make a well in the middle.
• Beat the milk, egg and oil together in a jug, pour into the well in the dry ingredients then stir quickly to make a batter. Spoon into the muffin tin and bake for 15 mins.
• Heat the custard in the microwave according to the packet instructions, or in a pan, then tip in the chopped chocolate and stir until smooth. Turn the pudding into bowls and pour the custard over.

CHOCOLATE CUSTARD PIE

Steps:

• Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
• Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
• Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
• Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
• Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
• Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
• Just before serving, top pie with whipped cream.

CHOCOLATE CUSTARD RECIPE

Steps:

• Heat all but 2 tbsp of the milk in a medium-sized non-stick pan.
• Sift the cocoa, sugar and cornflour into a heatproof bowl.
• Add the yolks and reserved milk then stir to make a thick, smooth paste.
• Stir in the hot milk then pour the mixture back into the pan and stir gently over a low heat until the custard thickens.
• Don't let the mixture boil or the eggs will scramble.
• Pour into a jug and serve hot with the pudding.

EASY CHOCOLATE CUSTARD

Steps:

• Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
• Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
• Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
• Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.