DARK CHOCOLATE AND CINNAMON FROZEN CUSTARD
This is a gourmet blend of smooth and creamy dark chocolate frozen custard with cinnamon. Garnish with an extra sprinkle of cinnamon and a piece of dark chocolate on top.
Provided by House of Aqua
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 6h35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 25.1 g, Cholesterol 231.3 mg, Fat 31.9 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 18.6 g, Sodium 40 mg, Sugar 21.3 g
EASY CHOCOLATE CUSTARD
A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.
Provided by moe's cookin'
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 4h25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g
CHOCOLATE CUSTARD TART
I found this recipe online from the New York metro recipes. Its a chocolate lover's tart with chocolate custard filling and chocolate pastry dough crust.
Provided by Topher
Categories Tarts
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Dough: Sift the flour with the cocoa and salt. Cream the butter and sugar in the bowl of a mixer fitted with a paddle on low speed until fluffy.
- Add the egg, and mix just until incorporated. Add the dry ingredients, and mix until a dough forms. Shape into a ball, cut in half, flatten both halves, wrap each in plastic, and chill for at least 1 hour.
- Working quickly, roll out one of the dough balls on a large piece of lightly floured parchment paper to form a 13-inch circle about 1/8 inch thick.
- Place the parchment on a baking sheet, cover the dough with plastic, and chill it for at least 1 hour. Keep the remaining dough in the freezer for another tart.
- Preheat the oven to 350 degrees.
- Carefully fit the dough into a 9½-inch tart shell with a removable bottom, taking care not to stretch or pinch it. Freeze the dough for at least 15 minutes.
- Bake the crust until it puffs, about 10 to 15 minutes. Flatten the base by pressing it down with a measuring cup, then continue baking until the crust is crisp, about 10 to 15 minutes more. Set aside to cool.
- Chocolate Custard: Preheat the oven to 250 degrees. Place chocolate in a bowl. Bring the cream, milk, and sugar to a boil in a saucepan.
- Add the mixture, a third at a time, to the chocolate, stirring each addition until combined. (If it's added all at once, the chocolate will become grainy.) Beat the egg in a large bowl.
- Whisk in a quarter of the chocolate-milk mixture until just combined, and add to the remaining chocolate. (Do not whisk hard.).
- Tap the bowl to get rid of any air bubbles. Pour the custard into the baked tart shell, filling it to the top.
- Bake for 20 minutes, rotate front-to-back, and bake for another 20 minutes or until the custard is set around the edges but jiggly in the center. Serve with brandy whipped cream.
Nutrition Facts : Calories 942.7, Fat 71.8, SaturatedFat 44.3, Cholesterol 219.2, Sodium 353.8, Carbohydrate 76.9, Fiber 9.1, Sugar 25.8, Protein 14.5
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