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
- 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.
- 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.
- 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.