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Saucepan of Chocolate Custard with drips down the side, next to a sieve with cocoa powder, and a bowl of sponge cake covered in Chocolate Custard with a spoon. Bottle of Neilsen-Massey Vanilla Extract in the background
25Total Time
5Prep Time
20Bake Time

Chocolate Custard

Celebrity recipe

2 Reviews

About the Chocolate Custard

Benjamina's thick, chocolatey custard is sure to take you right back to the good old school days, minus the lumps! Pour generously over your Sprinkle Cake for a match made in nostalgic heaven. 

25Total Time
5Prep Time
20Bake Time


  1. Step 1:

    Add the egg yolks, sugar, cocoa powder and cornflour to a large bowl and whisk until smooth.

  2. Step 2:

    In a saucepan, heat the milk, cream and vanilla bean paste until just before boiling.

  3. Step 3:

    Pour a quarter of the hot milk onto the egg mixture while whisking to combine. Continue to pour in the milk in small batches until it has all been added.

  4. Step 4:

    Pour all of the mixture back into the saucepan and heat gently while continuously stirring until the custard thickens enough to coat the back of a spoon. If you’ve got any lumps, pour the custard through a sieve before serving hot.


    • 4 Egg yolks
    • 100g Silver Spoon Caster Sugar
    • 3 tbsp Cocoa Powder
    • ½ tbsp Cornflour
    • 350ml Milk
    • 200ml Double Cream
    • 2 tsp Nielsen-Massey Vanilla Bean Paste


  • Large bowl
  • Whisk
  • Saucepan
  • Jug

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