Traditional Chocolate Custard

Method

A smooth texture that coats the palate, with the bold bitterness of dark chocolate. The custard is smooth, dense, and glossy under the spoon.

1. 1

   Split the vanilla bean in half, scrape out the seeds. Put the whole milk and cream in a saucepan with the vanilla. Heat until the first tremors, when steam begins to rise.

2. 2

   While the milk heats, vigorously whisk the egg yolks with the white sugar. The mixture should lighten and become slightly frothy.

3. 3

   Chop the dark chocolate. Pour the hot milk-cream mixture over the chocolate in three additions. Mix with a spatula starting from the center to obtain an elastic and glossy core.

4. 4

   Return everything to the saucepan with the yolks. Cook over low heat, stirring constantly in a figure-eight motion. The custard is ready when it coats the spoon: a line drawn with a finger on the back of the spatula must remain sharp.

5. 5

   Pour into ramekins. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Let set in the fridge for at least 2 hours so the texture firms up.