Mexican Chocolate Bread Pudding, as well as links to Chocolate Sponge Custard, Triple-Chocolate Custard and Chocolate Custard Corn Pone. That Mexican Chocolate Bread Pudding is awesome.
So today, I thought I'd post a different Chocolate Custard recipe in case today is the 'real' National Chocolate Custard Day. The following recipe is from Stuart Brioza and Nicole Karsinski and appeared in Food & Wine. It's served at Rubicon in San Francisco. You can make this at home. It's a No-Bake Chocolate Custard. Simple and fabulous!
No-Bake Chocolate Custard for Two
1/4 cup milk
3 tablespoons sugar
1 large egg yolk
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving (Amano or Green & Black)
Pinch of salt
2 tablespoons unsalted European butter, softened
1/2 cup heavy cream
Pinch of ground cinnamon
1. In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.
2. Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.
3. Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.
The chocolate custard can be prepared through Step 2 and refrigerated overnight. Serve the custards chilled or at room temperature.
The whipped cream is optional. I like it 'straight-up.'
Photo: Amy Sims