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Chocolate Custard (or Vanilla Custard)
From Dorothy McNett's recipes at www.dorothymcnett.com. If you have just made the chocolate Angel Food Cake, this is a great way to make a sauce using up the egg yolks. Make one batch of chocolate, and a second batch of vanilla and use to serve with the cake.
1 cup milk
Slice the vanilla bean in half lengthwise. Drop into the milk and heat for 2 minutes, or until warm but not boiling. Allow to stand at least 5 minutes, then scrape out the seeds from the pod into the milk, discarding the pod. If using vanilla bean paste, simply add about 2 teaspoons to the milk and proceed. Using a glass or ceramic batter bowl, combine warm milk mixture with the sugar and cocoa, whisking well to blend. Whisk the egg yolks completely, and then drizzle a bit of the warm mixture over them, while whisking. This warms the egg yolks (tempering). Whisk the warmed egg yolks into the milk mixture, whisking well. Cook 1 minute, whisk well. cook another 1 1/2 minutes, whisk well. Cook another 1-2 minutes, or until mixture has thickened. Whisk well. (This can be done in a heavy bottomed saucepan over medium heat, or in a microwave. The secret is the whisking and not letting the custard boil.) Serve warm or chilled. It will thicken when cold into a spoonable custard.
Recipe created 2012-01-31.