Triple-Chocolate Custard
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
40
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Sugar1 cup
Cornstarch1 tsp
Coarse Salt3 cups
Whole Milk3 cups
Half-And-Half2 tbsps
Vanilla ExtractDirections:
1
In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt
2
In a thin stream, whisk in the milk until smooth
3
In a thin stream, whisk in the half-and-half until smooth
4
Strain the mixture through a fine sieve into a saucepan
5
Over medium heat, whisking the mixture constantly, bring to a boil
6
Boil gently for 2 minutes
7
Turn off the heat and stir in the bittersweet chocolate and vanilla
8
Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes
9
Let the mixture cool, stirring frequently, about 15 minutes
10
Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs
11
Refrigerate until well chilled
12
The recipe can be made up to 2 days in advance
13
Serve cold