Dutch Chocolate Custard Recipe

Custard Preparation

1. 1

   Prepare the Milk Mixture

   In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and unsweetened Dutch cocoa powder. Whisk together over medium heat until the mixture is warm and the sugar and cocoa are dissolved, about 5 minutes.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and a pinch of salt until smooth.

3. 3

   Temper the Egg Yolks

   Slowly pour about half of the warm milk mixture into the bowl with the egg yolks, whisking constantly to temper the yolks. This will prevent them from scrambling.

4. 4

   Combine and Cook

   Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula until the custard thickens and coats the back of the spoon, about 10-15 minutes.

5. 5

   Add Vanilla and Cool

   Remove the saucepan from heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a bowl to remove any lumps. Allow it to cool to room temperature, then cover and refrigerate until chilled and set, at least 2 hours.