Homemade Chocolate Custard

How to make chocolate custard. One of the simplest dessert recipes and that is perfect for cooking with the little ones at home.

In Rechupete Recipes you will find several types of custard, always on the basis of the traditional recipe for homemade milk custard , but today I bring you a variant that is even more successful, the chocolate version.

The only difference from the classic recipe is the incorporation into the chocolate mixture that will melt with the rest of the ingredients.

The custards are a widespread dairy dessert, not only within the Spanish cuisine, but also in much of Latin America, United Kingdom, France and Italy. Although in each country it has its own name and its own elaboration and variations, the base is the same.

It is a sweet cream made from eggs, milk and sugar. To be honest, I never thought I would be able to make some custard without having to add some kind of flour to the mix.

It is true that this is a trick that guarantees the success of this recipe. In the sense that yes or yes the cream will thicken. But I have to tell you that this contribution is not necessary at all, so it is also suitable for celiacs as long as the chocolate is gluten-free.

The result is sweet custard with an unmistakable chocolate flavor that I am sure you will like.

Preparation of the chocolate custard

1. We separate the whites from the yolks and discard the whites that we can use in another preparation. In a bowl, beat the yolks with the sugar until the mixture is whitish.
2. In a saucepan we put the milk and heat it until it begins to boil. We remove from the fire.
3. Add the yolks with sugar to the saucepan of the boiled milk and mix well. If you like cinnamon, you can put half a teaspoon in the milk, this step is optional, I assure you that cinnamon pairs very well with chocolate.
4. We put the saucepan back on the fire at medium temperature, and we begin to stir until the mixture thickens. This process will take us 10 minutes without stopping to remove. It is important that we maintain the temperature so that the cream never comes to a boil.
5. Chop the chocolate and add to the cream little by little, while continuing to stir, until it dissolves. We cook for 10 more minutes stirring non-stop and serve in individual cups.
6. Cover with transparent film, you must touch the surface to prevent crusting and smells from the fridge. We let the custard temper at room temperature and store in the fridge for no less than 1 hour.

You can see all the photos of the step by step in this recipe for chocolate custard.

Tips for some yummy custard

• The trick in the recipe is to let the ingredients’ proteins begin to work and make the mixture bond.
• It is true that we will have to be for a few minutes beating the cream without stopping at medium temperature. This way we will get a good result but I think it is worth it.
• We can flavor the custard with cinnamon or vanilla. This will add a touch to the flavor of the dessert. If we accompany each serving with some crumbled cookies, chocolate chips or caramel, it will be even richer.
• A good and homemade option to give to the little ones at home … and not so small, or for those unconditional fans of cocoa.
• You can give it two different textures, such as cream, custard of a lifetime or putting gelatin and using molds. So it will look like a flan, also this dessert admits freezing.

Curiosities about these chocolate custard

• The origin of the custard is not entirely clear. They say that the old convents used the eggs that they had in excess in the form of dessert. It was a simple preparation, with an economic cost and above all a delicious flavor.
• The introduction of cocoa in Spanish culinary customs was very fast. As long as we compare it with other ingredients brought from America.
• From its beginnings, chocolate was considered by the Spanish as a drink. It remained as such until the beginning of the 20th century. Dominican monks are said to have drank cocoa in large quantities at the time of fasting as it was not considered a food. If the friends were smart.
• On a visit to the Monasterio de Piedra last year we visited the cocoa museum. There they explained to us that Brother Aguilar would be the first in Spain to prepare the first chocolate drinks for the abbot of the Monasterio de Piedra, Don Antonio de Álvaro.
• A phrase of the Benedictines of that time was ” I did not drink from cocoa, anyone who was not a friar, lord or a brave soldier. Although that changed rapidly and spread throughout Europe.
• The production of chocolate custard would come from French cuisine, which mixed the two desserts to create this delicious chocolate cream.