The chocolate custard cream is a variation of the classic custard, perfect for filling cakes, cookies and small pastries, but also delicious to enjoy as a spoon dessert. This recipe is from master Iginio Massari, a firm and velvety chocolate custard cream. The recipe I propose is naturally gluten-free because it uses corn starch, which must be certified.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz egg yolks
- 1 cup whole milk
- 1/4 cup granulated sugar
- 4 oz 70% dark chocolate
- 2 1/2 tbsps 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 scrape out the seeds with a knife.
Pour the milk into a pot with the vanilla bean, bring to the stove, and warm over low heat until boiling.
Place the vanilla seeds with the egg yolks and sugar in a bowl and whisk well.
Add the corn starch and a pinch of salt.
Pour the mixture into the warm milk and stir with a whisk.
Cook over low heat, stirring constantly, for about 5 minutes.
Pour the hot cream over the chopped chocolate and mix with a spatula.
Cover with plastic wrap in contact with the cream and cool quickly in ice water, then transfer to the refrigerator for at least 3 hours.
WARNING: consult the Italian Celiac Association guide and read ingredients carefully to ensure there is no gluten contamination.
Advice
The chocolate custard cream can be stored in the fridge for 3 days.
