Simple Chocolate Custard


Simple Chocolate Custard


1 1/2 cups heavy cream

1 teaspoon vanilla bean powder

1/4 cup whole, unrefined cane sugar

1/4 teaspoon unrefined sea salt

3 egg yolks

3 ounces 85% dark chocolate, coarsely chopped

whipped cream, to serve


  1. Set your double boiler  atop a saucepan half-ful of simmering water. Pour in the cream and warm it for 3 or 4 minutes, then whisk in the vanilla bean powder, sugar and salt. Continue whisking until the sugar is dissolved.
  2. Spoon a bit of hot cream into the egg yolks to temper them, then pour the eggs into the double boiler, stirring continuously for 2 to 3 minutes. Stir in the chopped chocolate and continue stirring until it melts, combining with the cream and eggs and thickening enough to coat the back of a spoon.
  3. Spoon the custard into individual ramekins, cover with plastic wrap to prevent it from forming a skin, and refrigerate it or serve it right away with whipped cream.

source: nourishedkitchen


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