How to made delicious, homemade chocolate custard. Perfect for pouring over a warm chocolate pudding – yum!
I love vanilla custard but sadly it doesn’t quite go with everything (almost everything but not quite!). That’s where chocolate custard comes in, ready to be poured onto delicious warm chocolate puddings or a black forest trifle.
This chocolate custard is a small tweak from my regular vanilla custard recipe, simply adding some chocolate and a little less vanilla (it’s nice to have a bit but you don’t want it to be overpowering). If you don’t really fancy making your own from scratch, but have some ready-made vanilla custard to hand, then I’ll also show you how to turn it into the chocolatey version.
The secret to my chocolate custard is using a mix of both milk and dark chocolate, this gives it the perfect chocolatey flavour without being too bitter. I experimented with different amounts of chocolate and this was definitely how we all liked it best.
Active Time: 15 minutes
Total Time: 15 minutes
- 300ml full fat milk
- 4 egg yolks
- 30g caster sugar
- 30g plain flour
- ¼ tsp vanilla extract
- 55g milk chocolate
- 25g dark chocolate
NOTE – Make sure you use chocolate from the baking aisle in the supermarket as then it’ll be fine for melting into the custard.
If you’ve not made custard before then take a look at my quick video. All you’ll need to do to turn it into delicious chocolate custard is add less vanilla extract and add the chocolate broken into squares as it’s thickening in the pan.
- Separate 4 eggs, putting the yolks into a large bowl.
- Add the caster sugar (30g) and whisk until combined.
- Add the plain flour (30g) and vanilla extract (¼tsp) and whisk until combined.
- Heat the milk (300ml) on a very gentle heat until warmed but not quite boiling. Stir regularly to ensure that it doesn’t burn.
- Once the milk is warm, remove it from the heat and gradually add it to the egg yolk mixture a bit at a time. Whisking in each addition before adding more.
- Once combined, put the mixture into the pan and return it to a gentle heat. Break up the chocolate into squares (55g milk chocolate and 25g dark chocolate) and add it to the pan. Cook the custard, whisking constantly until the custard reaches your desired thickness – this usually takes about 10 minutes but depends on exactly how thick you’d like the custard to be.
- Remove the custard from the heat and serve.
If you’re making the custard in advance
- Put the custard into a bowl or jug and cover with cling film. It is important that the custard is in full contact with the clingfilm to stop a skin forming as the custard cools.
- Put the custard into the fridge until it’s needed.
- To reheat the custard, simply pour into a pan and warm over a gentle heat until it’s nice and hot. You may find that it gets a little thicker than you’d like. If it does then simply whisk in a little extra milk to thin it down a bit.
How to make chocolate custard from ready-made vanilla custard
If you have some regular ready-made custard, simply pour it into a pan and add the milk and dark chocolate (broken into pieces). Warm it over a gentle heat until the chocolate has melted, whisking constantly to ensure it doesn’t burn or go lumpy.
As with the main recipe above, if it seems to be getting too thick, simply whisk in some milk until you have your desired consistency.
Calories: 179 kcal (9%), Fat: 9.4g (13%), Saturated Fat: 5.0g (25%), Carbohydrates: 18.3g (7%), Sugar: 14.3g (16%), Fibre: 0.5g (2%), Protein: 4.7g (9%), Salt: 0.1g (2%)
This is the estimated nutritional information per serving (assumes serves 12). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.