This chocolate custard recipe comes from The New Dutch Cuisine and has been reprinted with the permission of the publisher. Dress it up with advocaat, cherries and kletskoppen cookies, as per Kooy’s suggestion, slather it in whipped cream or simply enjoy as is.
Ingredients:
- 1 cup milk (200 ml)
- 1/2 cup cocoa powder (45 g)
- 8 egg yolks
- 1/2 cup sugar (75 g)
- 1 cup cream (200 ml)
Preparation:
Bring the milk and cocoa powder to a boil. Beat the egg yolks with the sugar and mix with the chocolate milk. Add the whipping cream and remove the pan from the stove. Place the mixture in the oven at 203 °F (95 °C) and let it bake for 1 hour. When done, remove from the oven and keep stirring the custard until it cools down.
Makes 4 servings.
Karin's Tip:
If, like me, you are wary of adding raw egg to a boiling liquid (for fear of ending up with chocolate flavored scrambled eggs), take the chocolate milk mix off the stove and allow to cool for ten minutes before adding the egg yolk mixture and the whipping cream.
