Dark Chocolate Custard

Dark Chocolate Custard and Colored Seasonal Fruit

(For 6 servings)

You need:

• 6 egg yolks*
• 1/2 cup (3 1/5 oz) organic blond cane sugar
• 4 1/4 oz dark chocolate, 70% or 64% cocoa, according to taste (I used Valrhona)
• 1 2/3 cups whole milk
• 1/2 cup minus 1 Tbsp heavy cream
• Colored seasonal fruits as you prefer, such as raspberries, blueberries, peaches, plums or apricots

* you will use the egg whites for the Langues de chat, Cat’s Tongues

Steps:

• Break the chocolate in pieces and melt in a double boiler (or place in a bowl over a pot full of simmering water).
• In a pot, heat the cream and milk on medium heat, until first gentle boil. Stop.
• Beat the egg yolks with the sugar until white and airy.
• Add the melted chocolate to the egg/sugar mixture. Mix well.
• Add the hot milk/cream and continue to mix with a wooden spoon.
• Pour the cream in the pot again. Heat on low to medium to thicken the cream (do never let boil), never ceasing to mix. The cream is ready when it coats the spoon.
• Pour the cream in small glasses or ramekins and let cool completely before covering with plastic wrap and placing in the fridge. The cream thickens even more when it cools and is cold.
• When you are ready to serve, slice your fruit and serve with the chocolate custard, and cat’s tongues (vanilla and Matcha tea, recipe soon to follow).