Receta Chocolate Confectioner’s Custard Recipe
In a perfect world, my life would run smoothly and everything would go to plan. There would be no last minute changes to my schedule and my life would be …… well boring to say the least! Even though I bemoan the lack of time I seem to have, and the fact that my ‘to do’ list is growing, I love the busyness of my life. I am celebrating the abundance I am experiencing my just going with the flow. As my friend Chantelle says “too blessed to be stressed”. I made a chocolate confectioner’s custard for my sfogliatelle and on a perfect blog, this recipe would have appeared first. But, I am far from perfect and so the recipe for the chocolate confectioner’s custard is being posted after I used it. Thankfully this custard can be frozen as I made for too much for the sfogliatelle. I foresee some chocolate soufflés in my future!
Chocolate Confectioner
Ingredients:
- 500mls milk
- 6 egg yolks
- 50g castor sugar (plus extra for sprinkling) I used fructose
- 1 teaspoon vanilla purée
- 80g plain flour
- 100g dark chocolate
Method:
In a medium size pan bring the milk to the boil
In a large mixing bowl whisk the egg yolks, caster sugar and vanilla purée
Then whisk in the flour
Gradually add the hot milk and whisk continuously
Pour the mixture back into the pan and over a medium heat, bring to the boil.
Whisk constantly for about 1 minute, to achieve a smooth consistency
Remove from the heat and add the chocolate
Mix until completely incorporated
Immediately pour into a glass bowl and sprinkle caster sugar over the top to prevent a skin forming
Cool down and once cool cover with cling film and refrigerate until needed
2.2
http://tandysinclair.com/chocolate-confectioners-custard-recipe/
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About Tandy Sinclair
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.