Chocolate Custard – Cocoa Cream
My chocolate custard or cocoa cream, has the same ingredients and the same characteristics as the white custard, it differs only from the cocoa addition. Soft, compact and particularly tasty, it is the one I prefer most since childhood. In my childhood memories there are visits to my maternal grandmother in Paestum. For any festive occasion, he prepared “à pizza roce”, a cake stuffed with two different custard. For me and my uncle of the same age, the most gluttonous promise was: “If you do not make the rascals, I will scrape the pot after you” and between me and my uncle the agreement was tacit but irremovable: the chocolate custard would be mine, otherwise we would have seen it after cleaning the pot!
- 500 ml milk
- 100g 00 flour
- 100g sugar
- 3 whole eggs
- 30g bitter cocoa
- 1 lemon zest
- 50 ml liqueur or rum for desserts
In a saucepan, boil the milk with the lemon peel
In the planetary mixer or with a blender, whip the eggs with the sugar
Add the flour by sifting it and making sure that no lumps form
Add the sifted cocoa, making sure that no lumps form
Leave to thicken over moderate heat (about 5 minutes), stirring constantly
When the custard is ready pour it in a bowl and with the whisk turn it dizzily so that it becomes beautiful soft. Then cover with a damp cloth and let cool
- The lemon must be washed and dried.
- As an alternative to lemon you can use a sachet of vanillin or a spoonful of vanilla.
- Cut the peel with the potato peeler, so do not remove the white part of the lemon which is bitter.
- To cook the custard, do not use the same pan in which you boiled the milk, otherwise it sticks underneath.
- When cooked, turn the custard from time to time during the cooling process. This way you will avoid that odious little skin forming on the surface.
- The custard can be kept in the fridge for three days. If it is very hot, at most two.
- Planetary mixer or blender with bowl
- Silicone spatula
- Wooden ladle
- Medium bowl
- Peel potatoes or knife