My aunt loves to make it for my sisters upon a request whenever we’d visit them; now, we make it at home on a regular basis.
Today I’ll be sharing with you my all-time favorite chocolate pastry custard. This is very rich custard that can be eaten by a spoonful or used to fill your favorite pastries. Remember, it’s important to use very fresh ingredients of a good quality. Here’s what you’ll need.
2/3 cup white Sugar
½ vanilla pods
3 tbsp. Flour
2 tbsp. Cornstarch
3 ½ ounces chocolate bar, finely chopped
½ cup egg yolk
1 cup fresh whole milk
1 cup fresh heavy cream
For chocolate custard:
- Put the milk and cream into a pot over a low heat.
- Take your vanilla pod, slice it open, and scrape out the seeds. Add the seeds and the empty pods to the milk and bring this to a simmer.
- Sift the flour and cornstarch to a bowl to avoid clumps. Put the sugar into the bowl and add the yolks and mix together. Then add the flour and the cornstarch and mix.
- Take out the vanilla pod when the cream has come to simmer then slowly add the hot cream little by little to the egg mixture to keep the egg from curding.
- Put the whole mixture back into the pot and bring it to the simmer over low heat, mix it constantly.
- Take it off the heat once the mixture has thickened.
- While it’s still hot add the chocolate and mix it quickly to melt it in.
- Let it cool as quickly as possible. Pour it into an oven dish, spread it out and cover it in plastic wrap actually touching the custard to prevent a skin from forming in the fridge, and place it in the fridge to cool for about an hour.
Once cooled, the chocolate custard is ready to fill your pastry. Hope you enjoy and filled your belly with this great chocolate pastry custard recipe.