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.
Method
Step 1:
Add the egg yolks, sugar, cocoa powder and cornflour to a large bowl and whisk until smooth.
Step 2:
In a saucepan, heat the milk, cream and vanilla bean paste until just before boiling.
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.
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.
Ingredients
- 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
Utensils
- Large bowl
- Whisk
- Saucepan
- Jug
Recipe Reviews
Unbelievable ❤️❤️
Ingredients
- 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
Utensils
- Large bowl
- Whisk
- Saucepan
- Jug