A dessert staple whether for using as filling or for simple licking off a spoon, from GialloZafferano; Italy's number one food website. *** Hi GialloZafferano viewers and welcome to our kitchen. Today we'll be making chocolate pastry custard. This is a very rich custard that can be eaten by the spoonful or used to fill pastries—sponge cake for example...or even beignets or éclairs. It's important to use very fresh ingredients of a good quality. Let's see what we'll need. • Two-thirds a cup of sugar • ½ a vanilla pod • just over 3 tbsp of flour • two tbsp of cornstarch • 3 and a half ounces of chocolate • one half cup of egg yolk • one cup of fresh whole milk • And one cup of fresh heavy cream Let's make our chocolate custard. First of all, put the milk and cream into a pot over a low heat. Next, take your vanilla pod, slice it open, and scrape out the seeds using the tip of a non serrated knife. Add the seeds and the empty pods to the milk. Bring this to a simmer. While you're waiting, add the sugar to a bowl and to this add the yolks, mix together, and after add the flour and the cornstarch which you should sift in to avoid clumps. Mix it together to get an even mixture without lumps. The cream has come to a simmer, now take out the vanilla pod. Add the hot cream little by little to the egg mixture. Do this slowly to keep the egg from curdling. Now that all of the cream has been mixed into the eggs, put the whole mixture back into the pot and bring it to the simmer. The ...
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