A traditional and luscious chocolate custard, made with eggs, chilled to perfection…
I think a 100 times before doing anything for myself. I don’t understand why that happens. When it is buying or doing something for HD or the girls, usually there is never any doubt but when it comes to doing something for myself, I have a hundred questions running through my head. One of them is, “do I really deserve it?” I always wonder why we have this predisposition that it is not OK to give yourself that one time of pampering. When I thought it was only myself, I understand that many women are automatically tuned to this thought process, unless they have grown in a different environment. Having said that, once when I was getting a facial done, the Pakistani beautician commented, “Aap South Indians sirf eyebrows karthe hai, aur kuch hi nahi karthe.” (South Indians only do eyebrows, nothing else.) Even though times are changing and the younger generation is better off in that way, we still struggle to get our little me-time, and even if we do, the level of guilt that comes with it is frustrating. I guess it takes time to grow out of it, at least I don’t want my girls to feel like that when they take their time out…
I guess I will leave the ranting aside for now… 😀 I think it would be infidelity towards my love for chocolate, if I let this week’s theme of “Single Serve Desserts” for the Blogging Marathon #118 pass without a chocolate dessert. Hehe… You know how much I love anything with chocolate, so much that I have a whole category based on it. 😉 This chocolate custard is one of the recent desserts that I really loved. I have a fetish for anything pudding and usually whip up the easy microwave pudding when I am in a mood. After trying the vanilla custard, I have always been wanting to try to make it with chocolate and when I tried it, my head said, “Why didn’t you try this earlier?” Hehe…
The process is very similar to the vanilla version, but I have made it double chocolaty, by adding melted chocolate as well as cocoa powder. The milk and cream is warmed and the chocolate is melted in. The eggs are whisked separately along with the rest of the ingredients till smooth. One thing is custard is to never use an electric beater. It will unnecessarily foam up the eggs and make it look messy. So it is best to rely on a whisk and your hand’s brute strength. Hehe… The technique of pouring the hot mixture and constantly whisking as it gets poured can be tedious and a little panicky too, considering that the eggs have all chance of curdling.
But I personally feel there is no need to beat yourself up if it isn’t perfectly smooth. It is OK to have some bites in between because the end result is guaranteed to be delicious. 🙂 Once done, the mixture is cooked a little further until just thickened, poured into bowls and rested till set. The resting time is always tricky but the best comes to those who wait, isn’t that what the wise would say? 😉 We topped it with some unsweetened whipped cream and dug into it. It is a total chocolate lover’s dessert… Off to the recipe…
- 125 ml thick cream
- 3/4 cup milk
- 100 gm chocolate bar
- 4 egg yolks
- 1/4 cup sugar
- A pinch of salt
- 1 tsp cocoa powder
- 2 tsp corn flour
- 1 tsp vanilla extract
- Whipped cream for topping
- Put the cream, milk and the chocolate into a saucepan. Keep on low flame and stir, till the chocolate is completely melted and incorporated. Do not boil, only heat the mixture.
- Meanwhile, in a bowl, blend the egg yolks, sugar, salt, cocoa powder and corn flour till nice and thick. The mixture will double and thicken when the whisks are lifted.
- Pour half of the hot chocolate mixture while continuing to beat. This will ensure that the eggs blend well and do not get scrambled by the heat.
- Pour back into the pan and blend again to incorporate. Keep it back on the simmering flame and cook while whisking constantly till thick. Switch off.
- Divide into six small bowls and tap. Cover the top lightly to avoid skin from forming. Once it is at room temperature, transfer into the fridge and cool for a couple of hours till set.
- Top with whipped cream and enjoy.