Chocolate Pastry Cream

Yield: 2 3/4 cups

Ingredients

• 2 1/4 cups milk
• 4 large egg yolks
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 2 teaspoons vanilla extract
• 4 ounces semi-sweet or dark chocolate

Instructions

1. In a medium saucepan, heat 2 cups milk to boiling.
2. While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk. whisk in cornstarch and flour until smooth.
3. Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in remaining milk. Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils, whisking constantly. Reduce heat to low and cook for another 2 minutes.
4. Remove from heat and stir in vanilla extract and melted chocolate. Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.