Chocolate Custard.
Traditional recipe and Bimby. Without cream and also with sugar-free options.
Among the basic creams of Italian pastry, dark chocolate custard is one of the most used creams ever, after the traditional custard and the Chantilly cream, this delicacy helps us prepare easy desserts, but also complex ones, 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: Low heat
- 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 whole milk
- 3/4 cup sugar (or 3 tbsps of stevia or 1 cup erythritol)
- 1/4 cup cornstarch (or rice flour or oat flour or tapioca starch)
- 1 packet vanillin
- 130 g egg yolks
- 4 tbsps butter
- 1/2 cup dark chocolate 60-69% (or chocolate chips)
- 1 quart ice (in cubes)
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Tools
What we need to make the
- 2 Pots or the 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 cream.
Put the milk and vanillin on the fire, and heat until almost boiling.
Meanwhile, in another small pot, you can pour the sugar or sweetener, and add the egg yolks.
Work everything with a whisk,
as soon as the mixture is blended, also add the cornstarch and a pinch of salt.
Now, pour a little warm milk over the mixture and mix well, then gradually pour the rest of the egg mixture, always stirring with the whisk.
Return to the stove and thicken the cream over moderate heat,
So 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 cream and mix always with the whisk until all the pieces have melted.
Cover the cream with plastic wrap in contact and place it on the bowl with the ice.
As soon as 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 jug, cook: with the basket instead of the measuring cup 1 min./212°F/speed 2.
Add the sugar or sweetener, vanillin, starch, and unsweetened cocoa, and cook: with the basket instead of the measuring cup 6 min./212°F/speed 3.
Add the egg yolks and cook: with the basket instead of the measuring cup, 3 min./194°F/speed 3. In the meantime, half-fill a large container with water and ice.
Add the butter to the jug,
add the dark chocolate in pieces and mix: 30 sec./speed 6.
Transfer the cream to a bowl and cover with cling film 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 keep it in the fridge for up to 3 days, but not in the freezer.
If you like, you can flavor the cream with chili powder or citrus peel as desired, which should be added when adding the dark chocolate.
