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Silky Homemade Chocolate Custard

A close-up of rich, dark Chocolate custard filling a small white fluted ramekin.
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Make a creamy, rich chocolate custard using simple stovetop steps. This recipe delivers a nostalgic, silky egg custard perfect for an intimate, easy dessert.

Ingredients

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  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 4 ounces dark chocolate, finely chopped
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
  2. In a small saucepan, combine the whole milk and heavy cream. Heat over medium heat until small bubbles form around the edge, but do not boil.
  3. Slowly temper the egg mixture by pouring about half of the hot milk mixture into the egg yolks while whisking constantly.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk.
  5. Cook over medium-low heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of the spoon, about 6 to 8 minutes. Do not let it boil.
  6. Remove the saucepan from the heat. Add the chopped dark chocolate and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth.
  7. Pour the hot chocolate custard through a fine-mesh sieve into a clean bowl to remove any lumps.
  8. Divide the custard evenly among four small ramekins.
  9. Cover the surface of each custard directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until fully set.

Notes

  • For an extra smooth texture, you can gently whisk the custard over a double boiler (bain-marie) instead of directly on the stovetop.
  • If you prefer a lighter custard, substitute whole milk with 2% milk, but the final texture will be slightly less rich.

Nutrition

Find it online: https://dishicious.com/chocolate-custard-silky-homemade-pudding/