About this recipe:This rich chocolate creme patissere is great as a filling for cakes, profiteroles or sweet tarts. You can prepare it in advance and reheat. It will taste just as good!
Makes: 1 kg
200ml double cream
2 teaspoons vanilla extract
6 egg yolks
125g granulated sugar
3 tablespoons plain flour
3 scant tablespoons cornflour
30g chocolate chips or good quality chocolate, chopped
3 tablespoons dark cocoa powder
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Method Prep:10min › Cook:10min › Ready in:20min
Heat the milk, cream and vanilla extract in a sauce pan. Remove from heat just before it starts to boil.
Place egg yolks in a bowl with sugar; beat until light and frothy. Add flour and cornflour, beating well to avoid lumps.
Slowly pour the milk and cream mixture into egg yolk mixture, a little at a time, stirring well each time. Transfer back into the pan; stir and cook on low heat until it thickens up enough to cover the back of a spoon.
Remove from heat; add chocolate and cocoa. Mix vigorously until chocolate has melted and is smooth. Cool the custard before using.
For a lighter version, use only milk and omit cream. Replace chocolate with a total 6 tablespoons of cocoa. By the end, taste the custard and decide if you need more cocoa or sugar.
You can make ahead the custard up to 1 day in advance, cover with clingfilm and refrigerate. Before using, add 3-4 tablespoons of milk and reheat on low heat. Whisk vigorously to achieve a smooth custard.