May is Chocolate Custard Month

We’re still a couple days away from the beautiful month of May, but we apparently get the whole month to celebrate the deliciousness that is chocolate custard! Don’t you love these goofy food holidays?

Chocolate custard is actually a pretty simple treat to make. The following recipe from Chef Gale Gand really couldn’t be easier – the hardest part is waiting for it to cool down in the fridge!

Triple Chocolate Custard

1 1/2 cups sugar
3/4 cup cocoa powder (recommended: Dutch-process)
1/2 cup cornstarch
1/8 teaspoon coarse salt
3 cups whole milk
3 cups half-and-half
3 ounces bittersweet chocolate
2 tablespoons vanilla extract
3 ounces white chocolate, chopped

In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth.

Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla.

Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled.

The recipe can be made up to 2 days in advance. Serve cold.

[image: flickr]