Dessert Recipes
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
- In a medium saucepan, heat 2 cups milk to boiling.
- While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk. whisk in cornstarch and flour until smooth.
- 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.
- 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.