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SAUCES & GRAVY<br />
CHOCOLATE CUSTARD<br />
A VIEW<br />
FROM LAURA<br />
I find when I’m having a cakey<br />
pudding, I need something wet with<br />
it. Cream is OK but I’ll always choose<br />
ice cream or custard before I choose<br />
cream (unless it’s tinned peaches).<br />
The custard I make is from a Mary<br />
Berry recipe that I’ve used for years<br />
and adapted to make it chocolatey.<br />
INGREDIENTS<br />
METHOD<br />
• 570ml whole milk<br />
• 55ml single cream<br />
• ½ tsp vanilla extract<br />
• 4 egg yolks<br />
• 30g caster sugar<br />
• 2 tsp cocoa powder<br />
• 2 level tsp cornflour<br />
• 50g dark chocolate (70% or higher),<br />
chopped<br />
Put the milk and cream into a saucepan and bring to a simmer over a low heat.<br />
In a separate bowl whisk the egg yolks, caster sugar, cocoa powder and cornflour<br />
together until it’s all nicely blended.<br />
Pour the hot milk mixture over the egg mixture and whisk lightly to combine.<br />
Pour back into the saucepan, add the vanilla extract and heat over a low heat.<br />
Gently stir using the whisk until it’s nice and thick.<br />
Remove from the heat and add in the chocolate. Stir with the whisk to combine.<br />
TOP TIP<br />
Try changing the chocolate for<br />
other flavours, there are so many<br />
wonderful varieties and even white<br />
chocolate works.<br />
Great additions are almond extract for a lovely flavour or fresh mint (at the same time<br />
you add the chocolate).<br />
Try changing the chocolate for other flavours, there are so many wonderful varieties and<br />
even white chocolate works.<br />
44 EATING WITH CONFIDENCE<br />
<strong>Swallows</strong> <strong>Recipe</strong> <strong>Book</strong> V3.indd 44 09/04/2021 15:52
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