Dark Chocolate Custard Recipe Recipe Cards Recipe For Banana

EASY CHOCOLATE CUSTARD

Steps:

• Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
• Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
• Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
• Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.

DARK CHOCOLATE AND CINNAMON FROZEN CUSTARD

Steps:

• Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.
• Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.

TRIPLE-CHOCOLATE CUSTARD

Steps:

• In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold.

EKMEK KADAIFI WITH CHOCOLATE CUSTARD.

Steps:

• Preheat oven to 180 celcius (fan-forced).
• Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.).
• Cut butter into small pieces and dot evenly over the kadaifi.
• Bake in oven for around 15 minutes until golden brown.
• While pastry is baking prepare the syrup.
• Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.
• When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate.
• Allow to cool while you prepare the custard.
• Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like).
• When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.
• The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.
• Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed.
• Add in the zest and the cognac.
• Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool.
• Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using).
• Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.
• Cool in the fridge for a few hours before serving.

CHOCOLATE CUSTARD TART

Steps:

• For the Dough: Sift dry ingredients. Cream butter and sugar until fluffy, then add egg. Add dry ingredients until combined. Shape into a ball, cut in half, wrap in plastic and chill one hour (extra dough half can be frozen.) Roll out dough to 13-inch circle and chill one hour. Fit into 9-1/2 inch tart pan (removable bottom works well) and freeze 15 minutes. Bake at 350F for 20 minutes until the dough puffs up. Flatten the bottom with a measuring cup, pressing all around. Bake another 20 minutes until crisp. Cool.
• For the custard: Preheat oven to 250°F Heat cream, milk and sugar. Pour over chocolate 1/3rd at a time, stirring. Beat egg in a separate bowl and whisk in 1/4 of the cream mixture. Whisk egg mix into remaining cream mix. Tap to get rid of extra bubbles. Pour into shell. Bake 40 minutes, rotating pan once. Custard should be set at edges and still jiggly in the center.
• Serve with whipped cream.