Mmm... chocolate.

[madbaker]

This week's Resolution Recipe: No-Bake Chocolate Custard

1/2 cup milk (I used 1% and we didn't notice)
6 Tbsp sugar, divided
2 egg yolks
6 oz bittersweet chocolate, chopped (I used 60% cacao)
pinch salt
4 Tbsp butter, softened
1 cup heavy cream
1/8 tsp cinnamon
(chocolate shavings for garnish)

In a small saucepan, combine milk and 4 Tbsp sugar; heat until steaming and the sugar is dissolved. Place the yolks in a small bowl and gradually whisk in the hot milk. Return to the saucepan and cook over moderate heat while whisking constantly for two minutes, until slightly thickened.

Remove from heat and add chopped chocolate and salt; whisk until smooth. Whisk in the butter. Pour into four shallow bowls and refrigerate for five minutes (or overnight if making ahead).

Beat the heavy cream with the cinnamon and remaining 2 Tbsp sugar until softly whipped. Dollop on the custards and sprinkle chocolate shavings over before serving.

What worked: Wow, intensely chocolaty. I thought that the servings were on the small side; but when we ate them, they were fine. In fact they could have served six if they were in smaller containers.

I made cocoa nib cream, which is always nice. It went well with the pinch of cinnamon. Having the light whipped cream on top contrasted with the heavy custard. One suggestion from the upstairs neighbors that I liked: successively layering custard and cream in shot glasses. We'll see.

What didn't: I was pretty happy with it.

Will I make it again? Definitely.

Comments

[hrj.livejournal.com]

I've been working on various types of microwave-based custard techniques (to avoid the annoyance of a double-boiler for small amounts) and they're surprisingly successful for single-serving amounts. The basic concept is: nuke the liquid to near-boiling, mix it slowly into the beaten yolks (or other thickening agent) and flavorings, return to the microwave in a heat-holding ceramic ramekin and nuke briefly (like, 30 seconds for about a half cup of custard) then allow to sit undisturbed for about 5 minutes while the heat equalizes and it continues cooking on momentum. It also worked nicely for a chestnut flour based pudding the other evening.

I think for more than about a cup's worth, you'd want to portion it out into individual serving dishes for the final nuking because there's a serious surface/volume effect. (Forgive me if the mention of microwaves is felt to be incompatible with the foodie ambience!)

[madbaker.livejournal.com]

I don't mind microwave discussion, although we don't have one due to lack of counter space.
Note that this recipe does not need a double boiler!