Chocolate Custard…

Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Non-stick milk pan as I love having the lip to make it easier to pour without spillage.

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Chocolate Custard

  • 200ml whole milk – 1 x HexA or 6 syns
  • 1 teaspoon vanilla extract
  • 2 teaspoons sweetener
  • 1 teaspoons Morrison’s cocoa powder – 0.5 syn
  • 3 egg yolks
  • 1 tablespoon cornflour – 1 syn
  1. In a milk pan bring the milk to a slow simmer, don’t bring it to the heat too fast or it will scorch the bottom.
  2. In a bowl whisk together the egg yolks, vanilla, sweetener, cocoa and cornflour.
  3. Pour the hot milk into the egg mixture and whisk as you do to prevent scrambling.
  4. Transfer the custard back into the milk pan and simmer on a low heat whilst whisking the whole time until thick to your liking.