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.
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Chocolate Custard
How to made delicious, homemade chocolate custard. Perfect for pouring over a warm chocolate pudding – yum!
Print Rate SaveActive Time: 15 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
INGREDIENTS
- 300 ml full fat milk
- 4 egg yolks
- 30 g caster sugar
- 30 g plain flour
- ¼ tsp vanilla extract
- 55 g milk chocolate
- 25 g dark chocolate
INSTRUCTIONS
- 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.
NOTES
Make sure you use chocolate from the baking aisle in the supermarket as then it'll be fine for melting into the custard. Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
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NUTRITIONAL INFORMATION
Calories: 178kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 135mg | Sodium: 29mg | Potassium: 135mg | Fiber: 1g | Sugar: 13g | Vitamin A: 255IU | Calcium: 77mg | Iron: 1.3mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
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.
Free From/Suitable For…The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Sulphur Dioxide & Sulphite-Free
- Lupin-Free
Helen says
I made this and it was awesome. I used it as a filling for sponge roll and added some red grapes, strawberries and kiwis. I replaced the plain flour with corn flour and I used white compound chocolate. It was heavenly. My husband who doesn’t love sponge rolls because of fillings loved this filling. I will definitely be making this over and over again. Thank you for a great recipe.
Dawn says
Love your recipes
Kirsty says
Hi Charlotte,
Do you have to serve this custard hot or could I set it in the fridge and use it for some mini tarts?
Charlotte Oates says
You’re fine to refrigerate it and use it in tarts. I do the same with my regular custard in these summer berry tarts. If you want to use the custard in a tart, I’d recommend heating it for a little longer to thicken it more.
Maxine says
Hi I was wondering if this could be made with cocoa powder instead of the chocolate?
Charlotte Oates says
It should be possible, but I’ve not tried it so I’m not too sure what the quantities would be – sorry.
Choclette says
Oh my, your pictures are as lush as ever. I want to dive into a chocolate pud now, one that’s covered in lots of chocolate custard. I adore custard, both vanilla and chocolate and should really make it more often. Thanks for sharing with #WeShouldCocoa.
Kirsty Hijacked By Twins says
Ooooh chocolate custard, what is there not to love! Yum, yum, yum! Thank you for sharing with #CookBlogShare x
CakeSpy says
LOVE this luscious chocolate custard! What an engaging and lovely presentation.