Easy Chocolate Custard Recipe - How To Make A Quick Custard Dessert (2024)
Easy Chocolate Custard Recipe – How to make an easy chocolate custard dessert with cocoa powder, chocolate, cream and a few more simple ingredients – with the video tutorial.
Easy Chocolate Custard Recipe
This Easy Chocolate Custard Recipe is quick to prepare and makes a decadent, chocolatey sweet treat that’s perfect to enjoy warm and comforting or chilled and creamy.
Fans of chocolaty desserts will love this chocolate version instead of a regular custard when you’re craving simple sweet treats.
The new recipe is really straightforward, you don’t need to fiddle with a water bath, separating eggs or using a double boiler, you only follow a few basic steps to create a special treat.
I like to get all the ingredients measured out, chopped and whisked ahead of time so that as soon as the milk and cream is heated, everything is ready and waiting to be whisked together.
Ingredients You’ll Need
You’ll only need a few basic ingredients to create the smooth custard.
Milk – depending on your tastes and dietary requirements you can use regular whole milk, coconut milk, almond milk or any mixture of milk you like.
Cream – use heavy cream, whipping cream, coconut cream or any other cream alternative to provide a rich, creaminess to the dessert.
Sugar – you can use powdered sugar, regular sugar, stevia or your sugar or sweetener alternative of choice. Include more sugar if you’d like a sweeter dessert.
Cocoa Powder – to infuse the flavor of chocolate into the dessert, both cocoa powder and chocolate is used.
Eggs – whole eggs are whisked straight into the dessert, so there’s no need to separate the egg yolks from the egg whites.
Butter – chopped butter is added to create the best results in the creamy and rich custard.
Chocolate – chopped chocolate is added for a rich chocolate flavor and creamy texture.
You can use white chocolate, milk chocolate, dark chocolate or bittersweet chocolate in the chocolate mixture. If you’d prefer not to chop chocolate, then you can use chocolate chips instead.
If you’d like to make a keto chocolate custard, then here are the bestketo chocolate bar brandsto choose from.
You can enhance the flavor of the custard by adding in a half a teaspoon to a teaspoon of vanilla extract or espresso powder.
Easy Chocolate Custard Recipe
1 Cup Milk
1/2 Cup Cream
2 Tablespoons Sugar or Stevia
1 Tablespoon Cocoa Powder
2 Eggs
50g/2 ounces Unsalted Butter, chopped
50g/2 ounces Chocolate, chopped
Pour the milk and cream into a small saucepan.
Place on the stove top over a low heat and warm until heated but not simmering just yet.
Meanwhile, in a small bowl, combine together the sugar or stevia, cocoa powder and eggs.
Whisk the heated milk into the egg mixture.
Add the chopped butter and chocolate into the whisked cream and egg mixture.
Whisk well to combine.
Clean out the small saucepan and pour the mixture back into the saucepan.
Place back on the stove top over low heat and gently bring up to a simmer, whisking continuously until the dessert has thickened.
Remove from heat and enjoy warm or cool to room temperature, cover the surface of the custard with plastic wrap, store in the fridge and enjoy chilled.
Creamy Dessert Recipe Video Tutorial
Here’s the video where you can watch the decadent dessert being prepared, step by step. Hit play below orclick here to watch on YouTube.
More Easy No Bake Desserts
Chocolate Magic Shell Recipe
Chocolate Mousse With Ricotta
Easy Raspberry Mousse
Lime Curd Recipe
Mascarpone Chocolate Frosting
Yield: 4
Easy Chocolate Custard Recipe – How to make an easy chocolate custard dessert with cocoa powder, chocolate, cream and a few more simple ingredients – with the video tutorial.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Ingredients
1 Cup Milk
1/2 Cup Cream
2 Tablespoons Sugar or Stevia
1 Tablespoon Cocoa Powder
2 Eggs
50g/2 ounces Unsalted Butter, chopped
50g/2 ounces Chocolate, chopped
Instructions
Pour the milk and cream into a small saucepan.
Place on the stove top over a low heat and warm until heated but not simmering just yet.
Meanwhile, in a small bowl, combine together the sugar or stevia, cocoa powder and eggs.
Whisk the heated milk into the egg mixture.
Add the chopped butter and chocolate into the whisked cream and egg mixture.
Whisk well to combine.
Clean out the small saucepan and pour the mixture back into the saucepan.
Place back on the stove top over low heat and gently bring up to a simmer, whisking continuously until the dessert has thickened.
Remove from heat and enjoy warm or cool to room temperature, cover the surface of the custard with plastic wrap, store in the fridge and enjoy chilled.
Nutrition Information:
Amount Per Serving:Calories: 113
Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.
Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.
cus·tard ˈkə-stərd. plural custards. : a cooked mixture made of eggs and milk or cream and usually having a thick, creamy consistency. By the eighteenth century it had become the dessert we know today: a layered treat of sponge cake, custard, fruit, jam, whipped cream and spirits.
While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.
Mix flour and cold water well, making sure the mixture is smooth. For 1 cup (240 mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59 mL) of cold water. Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour.
Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.
Custard primarily relies on eggs and dairy, while pudding uses milk or cream, sugar, and a starch thickener like cornstarch or tapioca. Custard tends to be smoother and more velvety due to the egg content, whereas pudding has a thicker, more gelatinous consistency because of the added starch.
The British word 'pudding' is commonly used to refer to any sweet dessert eaten after a meal. Americans use the term only to mean an egg custard that is usually sweet but could also be savory. The most popular custards of this type in the US are chocolate, vanilla and butterscotch.
It is now ready to be part of a dessert. Pastry cream is a stiff, creamy, stirred custard that is used as a filling. It is used in pastries (cream puffs and éclairs), tarts, and cakes (Boston cream pie)—as well as a base for fruit curds. There are various recipes for pastry cream creations.
Stirred custards are cooked in a saucepan until thick but still liquid in consistency, while baked custards are usually cooked in ovenproof dishes in a water bath or bain-marie until set.
Custard is a thickened base made with dairy, sugar, and eggs, with the addition of cornstarch in some instances. But they all contain dairy, sugar, and eggs. Custards can take the form of cooked custards or baked custards. They can also be classified as thin custards or thick custards.
At its most basic, crème brûlée is a creamy, pudding-like, baked custard with a brittle top of melted sugar that cracks when you gently tap it with a spoon. The custard is made with heavy cream, eggs, sugar, and vanilla.
The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.
You don't want the custard so cold that it sets and breaks up as you spread it. The easiest way to cool the custard is to put it into a large bowl in a sink of cold water. It will take about 15 minutes. If you want it to set, put it in the fridge for an hour.
Our answer. With a baked egg custard the mixture sets as the proteins in the egg coagulate. When this happens the protein strands that are usually curled up start to unwind and stick to each other, causing the liquid they are in to thicken.
It is slightly thicker after being refrigerated overnight, but the texture is not good... not lovely and smooth (as in the photo at Bird's web site), but soupy with clumps.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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