How To Make Chocolate Custard From Scratch Food

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.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

RICH CHOCOLATE BAKED CUSTARD

Steps:

• Lightly grease a 1 quart baking dish or 4 ramekins.
• Preaheat oven to 325 degrees F.
• Fill a 9x13 pan with 1 inch hot water and put it in the oven.
• Beat the eggs just enough to blend.
• Stir in the sugar, cocoa, and salt.
• Slowly add the hot milk, stirring constantly.
• Stir in the vanilla.
• Pour into the baking dish or ramekins and place in the pan with hot water.
• Bake 55-60 minutes until a knife comes out clean.
• It will firm up as it cools.

HOMEMADE CUSTARD

Steps:

• Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
• Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or 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.

BAKED CUSTARD

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.