A creamy custard rich with cocoa and chocolate, cooked on the stove with milk and cornstarch until thickened, then poured hot into cups to set into an easy dessert that delights children. A warm chocolate flavor with a smooth texture.
Chocolate custard is a simple European dessert made from ingredients available in every kitchen.
We serve it in small cups.
Combine all the ingredients except the grated chocolate.
Leave the mixture over medium heat until it thickens, stirring constantly.
Add the grated chocolate to the mixture before taking the pot off the heat.
Pour the custard into cups while hot.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Chocolate Custard, and how to fix them:
Thin it with extra milk over low heat while stirring constantly.
Dissolve it in a little cold milk first, then add it to the mixture.
Store in the fridge for two days, and reheat while stirring.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| cornstarch | potato starch | 1:1 | Gives a similar texture with a lighter flavor. |
| cocoa powder | melted dark chocolate | 1:1 | Gives a deeper, richer flavor. |
To avoid cornstarch clumping, dissolve it in a little cold milk before adding it to the pot.
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