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Best chocolate custard recipe

Best chocolate custard recipe

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  • Recipes
  • Dish type
  • Dessert
  • Dessert sauces
  • Chocolate sauce

This is a tried and true chocolate custard recipe, easily made and totally foolproof! Use your favourite good quality plain choc, and only add the cornflour if you want it thicker.

London, England, UK

113 people made this

IngredientsMakes: 500 ml

  • 500ml milk
  • 150g caster sugar
  • 80g plain chocolate, chopped
  • 1 teaspoon vanilla extract
  • 5 large egg yolks, beaten
  • 3 tablespoons cornflour (optional)
  • 3 tablespoons water (optional)

MethodPrep:25min ›Cook:10min ›Ready in:35min

  1. In a saucepan over medium heat, melt the chocolate with the milk, sugar and vanilla. Stir to melt the chocolate completely, and allow to gently simmer (not boil!) for a few minutes.
  2. Meanwhile beat the egg yolks in a large glass or ceramic bowl.
  3. Remove the chocolate mixture from the heat, and slowly add to the beaten yolks while whisking vigorously. Continue will you've used about half of the chocolate mixture, whisking all the time to prevent curdling.
  4. Slowly add the yolk mixture back into the saucepan with the remaining chocolate mixture, whisking vigorously. Place back over medium heat. Allow to thicken over medium heat, for about 4 minutes, stirring frequently.
  5. Only if the custard needs further thickening (it might not!), make a slurry with the cornflour and water, then slowly stir into the hot custard. Cook for a further 2 minutes over medium heat until thickened as desired.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (8)

It curdled for me.-20 Jan 2013

Didn't curdle for me and was absolutely delicious. I did a half-recipes (only 2 eggs) with more chocolate than recommended as used dairy-milk but it worked out well and didn't need the cornflour. Especially a hit with the kids-21 Sep 2013

Thanks for the recipr. This cam out marvelous. I used pams dark choc melts and some bournville cocoa powder and put it in fridge for a few hours after cooking. It set really well and probably the best custard I've ever made. Thanks again!-13 Mar 2014

The Smoothest and Best Ever Dark Chocolate Custard Ice Cream

I’m not a huge ice cream lover, but I am telling you right now, this is the best recipe I’ve found for the smoothest, creamiest, and tastiest Dark Chocolate Custard Ice Cream that you will ever make.

As an Amazon Associate I earn from qualifying purchases.

Exaggerating? Not really, because everyone who has tasted it agrees. By the way, I’m not tooting my own horn because it’s not my recipe. Years ago, well before I started blogging, I bought The International Chocolate Cookbook by Nancy Baggett.

It’s not a beginner baker’s cookbook as most of the recipes span over two pages with very fine print, are quite complicated and have many steps. I love it, however, I know that most people would not have any interest in such recipes simply due to time constraints.

The recipes are solid and this dark chocolate custard ice cream is absolutely worth the extra steps in order to be rewarded with this decadent, delicious dessert! Also, this custard ice cream is not cloyingly sweet, nor sickeningly rich–it’s absolutely perfect!

This is not a typical recipe that I would share simply because it is a bit complicated, but do not let this dissuade you as I will walk you through the steps so that your efforts will be successful.

Please read through the entire recipe before beginning, and follow the steps as directed.


CUSTARD FILLING: In medium saucepan heat milk slowly just until bubbles form around the edge. In small bowl, combine sugar and cornstarch, mixing well. Stir into hot milk all at once. Cook, stirring, over medium heat until mixture boils. Reduce heat and simmer 1 minute. Beat a small amount of mixture into egg yolks. Pour back into saucepan and cook, stirring, over medium heat until mixture boils and thickens. Stir in vanilla. Place waxed paper on surface to prevent skin from forming. Refrigerate until ready to use. Makes 3 cups. Will fill 12 eclairs. GLAZE: In top of double boiler, over hot (not boiling) water, melt chocolate with shortening. Add corn syrup and milk. Stir until smooth and well blended. Let cool slightly. Spread glaze over eclairs. Makes 2 cups. Will glaze 12 eclairs.

ECLAIRS: Bring water, butter and salt to boil. Remove from heat and stir in flour. Beat over low heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased sheet. Form 12 strips 4 x 1 inches. Bake at 400F for 35 to 40 minutes. (Will sound hollow when tapped, keep from drafts). Slit tops of eclairs and fill with custard. Spread tops with chocolate glaze, chill and serve. NOTES : I've been making these since 1973. They are wonderful. Recipe by: McCalls Cookbook Collection - Dessert Discoveries Posted to T.nt (sdm-marked) Recipes Digest by "Barbara Zack" on May 8, 1998

How to make chocolate custard

Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Bring the milk to a simmer, then add the chocolate and sweetener.

2. Whisk the mixture until very smooth. Remove from heat and allow to slightly cool.

3. Whisk the egg yolks and vanilla.

4. Very slowly, whisking constantly, add the chocolate mixture to the egg mixture.

5. Pour the mixture into a measuring glass, then pour it into four ramekins that you've placed in a baking dish.

6. Pour hot water into the pan to create a water bath for the custard.

7. Bake until set, 25-30 minutes at 300°F.

Why is my egg custard watery?

There are many reasons why custard could turn into a watery, unusable (but not inedible) thing.

I can say that if you follow my instructions you shouldn’t run into the watery custard problem.

Here are a few reasons why egg custard might not set properly and be watery:

  1. The recipe and ratio of ingredients definitely can be the main reason.
  2. Custard made with whole eggs vs egg yolks might be more watery, because egg whites can thin it.
  3. Not using the correct amount of cornstarch may result in a egg custard that is not thick enough.
  4. Mixing the egg yolks, sugar and cornstarch too far in advance may cause the custard to become watery when cooked.
  5. The amount of milk is too much and the custard can not thicken.
  6. Not cooking the custard long enough. This homemade pastry cream needs to be cooked until thickened and it should coat the back of the spatula you are stirring it with.
  7. Bubbles should start to appear in the custard when done, make sure you stir constantly.
  8. Then you cook for 1 extra minute after you get the desired thickness, stirring constantly so it does not burn.

Julia Child’s Vanilla Custard Recipe

A favorite sweet treat of our family is custard. We love chocolate custard, coconut custard and custard in it’s purest form – vanilla custard.

I’ve followed a number of custard recipes over time and Julia Child’s Vanilla Custard Recipe (it’s referred to as Creme Anglaise/Light Custard Sauce in Mastering The Art Of French Cooking) is the richest, most delicious of all custard variations.

It’s a smooth custard that’s incredibly sweet and is heavenly poured over pancakes, cakes or indulgently eaten straight with a spoon!

My only adaptation from her recipe is to reduce the sugar content slightly, and even still it’s incredibly sweet!

Don’t be afraid of the custard curdling, just take it nice and slow and to quote Julia Child: “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” So, give it a go and enjoy!

Julia Child’s Vanilla Custard Recipe
From Mastering The Art Of French Cooking by Julia Child
1 and 3/4 Cups Milk
4 Egg Yolks
1/3 Cup Raw Sugar (where to find raw sugar)
1 Tablespoon Vanilla Extract (where to find vanilla extract)

1. Heat the milk in a saucepan over a low heat until just simmering then remove from the heat.
2. In a large bowl, using an electric whisk, beat the egg yolks until smooth and then beat in the sugar. Beat until thick and pale.
3. Continue to beat the egg yolk mixture while carefully and very slowly pouring the boiling milk in. Do it in a slow stream to prevent the eggs from scrambling.
4. Beat the mixture until all of the milk has been poured in and the mixture is smooth.
5. Pour the custard back into the saucepan and place it back onto a low heat.
6. Stir continuously until the custard coats the back of your spoon, taking it off the heat before it reaching simmering point.
7. Once the custard coats the back of your spoon, remove from the heat and continue to whisk for a couple more minutes to help the custard cool down.
8. Pour the custard through a sieve and briefly stir through the vanilla extract.

Serve warm or place in the fridge to cool and serve chilled.

What’s your favorite Julia Child Recipe? If you don’t already have the legendary book then click through to add the masterpiece to your collection:

Chocolate custard recipe

Jessica Dady February 17, 2021 10:34 pm


Nutrition per portion

Why have regular custard when you can make it chocolatey?

The joy of custard, or at least a mixture of milk and eggs thickened by heat, was first discovered by the ancient Romans and is something we Brits, both ancient and modern, have taken to our hearts. While yellow custard is creamy and delicious, chocolate custard cascading over a piping hot chocolate pudding is the ultimate comfort food, delivering a double chocolate whammy which is guaranteed to make a chocoholic’s day. While making chocolate custard is quick and easy, it does demand your full attention if you want it to be smooth, delicious and lump free.


Combine 2 cups of milk and sugar in a heavy bottomed sauce pan and bring to a simmer.

In a small bowl, combine the remaining ¼ cup of milk with custard powder and cocoa powder. Whisk well making sure that there are no lumps. Set aside.

Once the milk comes to a low boil, remove from heat and slowly stir in the custard powder mixture while whisking continuously.

Put the pan back on heat and cook on medium-low flame, whisking continuously until the mixture thickens, about 2-3 minutes.* The mixture should coat the back of the spoon.

Remove from heat and pour into a medium bowl. Stir in vanilla extract. Place a clingwrap right on the surface of the custard to avoid skin formation. Then let the mixture cool completely. Refrigerate for at least 4 hours before serving.

To serve, top with fruit, cookie crumbs, chopped nuts and enjoy.

  • Preferably whole milk, but 2% milk will also work.
  • Custard powder can be substituted with equal amount of cornstarch (aka corn flour) in the recipe.
  • Use oat or almond milk to make this custard vegan.
  • Make sure to constantly whisk the milk after adding the custard slurry. This helps to avoid lump formation and also scalding at the bottom of the saucepan.
  • If you want thicker custard, add 1
  • Make a custard bar for parties – serve toppings in individual bowls, so the kids can choose whatever they want. My kids favorites are crushed oreos, mini chocolate chips etc. Healthy options like berries, bananas etc are also great.
  • Fill a store bought or homemade pie crust with the custard. Chill and serve with whipped cream and berries on top.
  • Fill eclairs or use as a cake filling.

Yes, definitely. Use plant based milk like Oat or Almond milk instead of dairy milk in the recipe.

Custard powder/ cornstarch needs to be cooked through for the custard to thicken. So, make sure to cook it long enough for this happen. Also if you want thicker custard, add 1

2 tablespoons more of the custard powder.

Few more Custard Powder recipes

Here are a few recipes using custard powder:

I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

  • 4 eggs (Whites separated from the yolks), room temp
  • 1 teaspoon vanilla extract
  • ¾ cup sugar
  • 125g (4.4 oz) butter, melted
  • ½ cup cocoa powder, sifted to remove lumps
  • 2 Tablespoons or a shot of strong espresso coffee (optional)
  • ¾ cup plain flour
  • 2 cups milk, lukewarm
  • icing sugar, for dusting

Chocolate sponge with chocolate custard

You can&rsquot beat a hot chocolate pudding: serve this with vanilla ice cream for a sublime contrast!

(9oz) Unsalted butter, softened, plus extra to grease

milk chocolate, finely chopped

Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 23 x 30.5cm (9 x 12in) baking tin with baking parchment.

Beat the butter and sugar with an electric hand whisk in a large bowl until light and fluffy. Add the eggs gradually, beating constantly. Sift over the flour, baking powder, cocoa and a pinch of salt. Whisk in with the milk until just combined.

Pour into prepared tin and spread to level. Bake for 40min or until a skewer inserted in the centre comes out clean. Leave to cool slightly (or completely, if making ahead) in the tin.


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