Chocolate custard.
Traditional and Bimby recipe. Without cream and with sugar-free indications.
Among the basic creams of Italian pastry, chocolate custard is one of the most used creams ever, after the traditional custard and the Chantilly cream, this delicacy helps us prepare easy or complex desserts, depending on our needs, and even enjoyed alone, it forms a respectable dessert.
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- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Slow simmering
- Cuisine: Italian
- Seasonality: All seasons
- Energy 403.48 (Kcal)
- Carbohydrates 45.00 (g) of which sugars 38.63 (g)
- Proteins 7.08 (g)
- Fat 22.75 (g) of which saturated 12.98 (g)of which unsaturated 9.32 (g)
- Fibers 1.07 (g)
- Sodium 11.64 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
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- 2 cups cups whole milk
- 3/4 cup cups sugar (or 2 tbsps of stevia or 1 cup erythritol)
- 1/4 cup cups cornstarch (or rice flour or oat flour or tapioca starch)
- 1 packet packet vanillin
- 1/2 cup cups egg yolks
- 1/4 cup cups butter
- 2/3 cup cups 60-69% dark chocolate (or chocolate chips)
- 4 cups cups ice (in cubes)
watch the figure
Tools
What we need to make the
- 2 Pots or Bimby
- 1 Whisk
- 2 Bowls
- 1 Plastic wrap
Steps
Chocolate custard
To prepare the chocolate custard, start by chopping the chocolate, and prepare a bowl full of ice large enough to accommodate the bowl with the freshly made custard.
Put the milk and vanillin on the stove, and heat until almost boiling.
Meanwhile, in another saucepan, pour the sugar or sweetener, and add the yolks.
Work everything with a whisk,
once the mixture is combined, also add the cornstarch and a pinch of salt.
Now, pour a little hot milk into the mixture and mix well, then gradually pour the rest of the egg mixture, always mixing with the whisk.
Return the pot to the stove and thicken the custard over medium heat,
Then once thickened, turn off the heat and transfer it to a bowl.
Melt the dark chocolate together with the butter in the microwave or in a bain-marie, and
add it to the very hot custard and mix with the whisk until all the pieces are melted.
Cover the custard with plastic wrap in contact and place it on the bowl with the ice.
Once it has cooled, you can store it in the fridge and let it rest for at least 1 hour before using it according to your preparations
Put the milk in the bowl, cook: with the basket instead of the measuring cup 1 min./212°F/speed 2.
Add the sugar or sweetener, vanillin, starch, and cocoa powder, and cook: with the basket instead of the measuring cup 6 min./212°F/speed 3.
Add the yolks and cook: with the basket instead of the measuring cup, 3 min./194°F/speed 3. Meanwhile, fill half a large container with water and ice.
Add the butter to the bowl,
dark chocolate in pieces and mix: 30 sec./speed 6.
Transfer the custard into a bowl and cover with plastic wrap in contact.
Place the bowl in the container with water and ice and let it cool before storing in the refrigerator.
The Chocolate Custard is ready
Storage and Tips
Chocolate custard, you can store it in the fridge for up to 3 days, but not in the freezer.
If you like, you can flavor the custard with chili powder or citrus zest to taste, which should be added when adding the dark chocolate.
