Homemade Chocolate Custard

Method:

Toss together with a fork or hand held whisk to mix all dry ingredients.

2 cups milk                            2 large eggs

Method:

In a medium saucepan add milk and put on a medium heat on the stove top to heat up “not boil”. Then in a small bowl add your eggs and whisk together until blended.

Then quickly add the eggs to the warmed milk whisking continues until compliantly combined into the milk. ( We don’t want scrabbled eggs )

Then add slowly all the dry ingredients and continue whisking until it starts to cook and gradually thicken. ( about 5 to 10 minutes )

Recipe:

2 tsp vanilla extract, vanilla beans or paste

Method:

When milk mixture is smooth and thicken, remove from heat and add vanilla, continue whisking to blend it in.

After pour hot mixture into a bowl and place a piece of clear wrap over the top touching the custard so no air is in it. ( see video for more details )

Put in the fridge and let cool and set for a couple of hours or overnight.

Bonita’s Tips:

Use flour of choice for your dietary needs.

Using vanilla of choice.

Putting the clear wrap on the custard prevents it from crusting over and leaving that film.

Serve in a baked pie crust, dessert bowl, or over your favourite cookie.

Leave out cocoa powder, brown sugar and instant coffee to make a vanilla custard.