Ingredients
- 1 quart milk
- 2 cups granulated sugar
- 6 ounces semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
- 10 large egg yolks, beaten
- 1/2 cup cornstarch
- 1/2 cup water
- 2 tablespoons butter
Directions
Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks. Whisk well. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes. Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for 2 minutes. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming. Cool completely and chill for at least 4 hours.
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By sparkinark
Little Rock, AR
on December 27, 2011
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This isn't as good as his other pastry cream recipe (almond pastry cream. Make that one instead and substitute vanilla and chocolate for the almond paste.
By Icelandic Horse Mom
a, VA
on July 26, 2010
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I made this exactly as directed, except I halved everything and didn't add the vanilla until the end with the butter. Also, since I'm using it as a filling for a coconut cake, I thinned it a bit with some coconut milk. I weighed out the chocolate chips and 3 oz. turned out to be just over 1/3 cup or just under 1/2 cup. Next time I'll just use 1/2 cup. It's very chocolatey and smooth. I used fresh eggs from my hens and the mixture thickened up almost immediately when adding the yolks to the chocolate milk. I don't put plastic on hot food; I don't mind the skin. Next time if needed for a coconut cake, I'll substitute coconut milk for the milk. Even halved, it made a gracious plenty so I'll have enough to make little pudding cups with meringue made from the leftover egg whites.
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