Chocolate Custard
Instructions:
- 1¼ cups whole milk
- 3 large egg yolks
- 1/3 cup sugar
- 4oz (120g) bittersweet chocolate, finely chopped
- ½ tsp pure vanilla extract
Prepare ahead
The sauce can be cooled, covered, and refrigerated for up to 1 day before serving.
1. Bring the milk just to a simmer in a saucepan over medium heat. Do not boil.
2. Whisk the yolks and sugar together in a heatproof bowl until pale yellow and thick. Slowly whisk in the warm milk.
3. Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard coats the spoon (an instant-read thermometer will read 185°F (85°C)). Remove from the heat. Add the chocolate and vanilla. Let stand until the chocolate softens, then melts.
4. Strain through a sieve into a bowl. Serve warm, or let cool, cover, and refrigerate at least 1 hour, until chilled.
Variation
Chocolate-orange Custard
Stir the grated zest of 1 orange to the strained sauce.