The chocolate custard is a variant of the classic custard, perfect for filling cakes, cookies, and pastries, but also delicious enjoyed as a spoon dessert. This recipe is by master Iginio Massari, a firm and velvety chocolate custard. The recipe I propose is naturally gluten-free because it uses corn starch, which must be certified, and it can also be made lactose-free.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5 large egg yolks
- 1 cup whole milk
- 1/4 cup granulated sugar
- 4.2 oz 70% dark chocolate
- 2 tbsp corn starch
- 1/2 vanilla bean
Tools
- 1 Pot
- 2 Bowls
- 1 Knife
- 1 Whisk
Steps
Coarsely chop the chocolate and place it in a bowl. Split the vanilla bean in half and use a knife to scrape out the seeds.
Pour the milk into a pot with the vanilla bean, bring to a low heat, and warm until it simmers.
Place the vanilla seeds, egg yolks, and sugar in a bowl, and mix well with a whisk.
Add the starch and a pinch of salt.
Pour the mixture into the warm milk and stir with a whisk.
Cook while stirring, about 5 minutes on low heat.
Pour the hot mixture over the chopped chocolate and mix well with a spatula.
Cover with cling film in contact with the surface and cool quickly in ice water, then transfer to the refrigerator for at least 3 hours.
WARNING: please consult the guidelines of the Italian Celiac Association and carefully read the ingredients to ensure they are gluten-contamination free.
Tips
The chocolate custard keeps for 3 days in the fridge.
FAQ
Can I make the chocolate custard lactose-free?
Absolutely, you can use lactose-free milk or unsweetened soy or almond plant-based milk.
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