The Step-by-Step Process for Making Chocolate Custard Using Custard Powder

Using custard powder purchased from the shop, this chocolate custard dish is both speedy and simple to prepare. It is a dish that can be made in advance, is tasty, and is very creamy. A fruit salad with chocolate cookie crumbs sprinkled on top is a simple yet tasty dessert that you can make yourself.

Milk and egg yolks are the traditional ingredients for making custard. But in place of custard, this speedy chocolate custard recipe calls for custard powder. The finished product is the same silky, heavenly, chocolatey treat, but the preparation is a great deal less complicated and time-consuming.

As a mother, I am always looking for simple dishes that would capture the interest of my children. They share a passion for chocolate, quality Indian food making this silky and decadent chocolate custard an ideal dessert for them to indulge in together.

Several years ago, when my son refused to eat anything with a vanilla flavour, I came up with this dish. Therefore, I decided to make him a chocolate version of it by adding cocoa powder to the custard, and he absolutely adored it. Since then, I’ve gravitated toward creating this variation rather than the standard vanilla one more often.

Recipe for a Simple Chocolate Custard:

In its most basic form, chocolate custard is assembled from milk or cream, egg yolks, sugar, and, of course, chocolate. In order to prevent the egg yolks from curdling, you will need to temper them, in addition to utilising some additional strategies that can be somewhat tricky.

Therefore, in order to simplify matters, I use custard powder that I get from a store. This simple eggless custard recipe is my go-to since it is foolproof and just right for someone who is just starting out in the kitchen.

Ingredients:

The use of custard powder is essential to the successful preparation of this chocolate treat. Brown and Polson custard powder is the brand that is most often used in India; you can get it in most supermarkets across the country. However, Bird’s custard powder is also excellent in its own right.

Cornstarch, a trace amount of salt, and additional colouring and flavouring components are the components that make up custard powder. Therefore, if you are unable to locate custard powder, you should feel free to replace it with an equivalent amount of cornstarch (also known as corn flour) in the recipe.

The following are some other things you’ll need:

Milk While I’ve only ever made this recipe using dairy milk, I’m willing to guess that it would also be successful with non-dairy milks like almond milk and oat milk.

Sugar

cocoa that is not sweetened.

Vanilla extract

Instructions

Put two cups of milk and two cups of sugar in a saucepan with a heavy bottom, and bring the mixture up to a simmer.

Mix the remaining one-fourth cup of milk, the custard powder, and the cocoa powder together in a small bowl. Mix it up really well, making sure there are no lumps at all. Set aside.

As soon as the milk reaches a simmering boil, take it from the heat and gradually incorporate the custard powder mixture while whisking it constantly.

Return the pan to the stovetop and set the heat to medium-low. Cook the mixture while continually whisking it for about two to three minutes, or until it reaches the desired consistency. It should be possible to coat the back of the spoon with the mixture.

Take the pot from the heat and ladle the contents into a bowl about this size. Mix in the extract of vanilla bean. To prevent a skin from forming on the surface of the custard, place a piece of cling wrap directly on it. Then, give the mixture ample time to come to room temperature. Refrigerate for at least 4 hours before serving.

To finish the dish, sprinkle the top with chopped nuts, cookie crumbs, and fruit, then dig in!

Tips: Use full milk whenever possible, although 2% milk will also do the trick.

In this recipe, cornstarch (also known as corn flour) can stand in for the custard powder in an amount equal to that of the custard powder.

This custard can be made vegan by substituting oat or almond milk for the regular milk.

After adding the custard slurry to the milk, you need to make sure to stir it continuously. This helps to prevent the creation of lumps and also helps to prevent scalding at the bottom of the saucepan.

If you want the custard to be a little bit thicker, add another half tablespoon of the custard powder.

The custard can be prepared and stored in the refrigerator for at least two days before being served.

Just before serving, sprinkle toppings of fruit or cookie crumbs on top. The addition of finely chopped nuts can be made in advance.

Serving Suggestions for Chocolate Custard:

When you throw a party, set up a custard bar and serve the toppings in separate bowls, so that the children can choose whatever they like best. Crushed Oreos and miniature chocolate chips are some of my children’s faves. Alternatives that are better for you, such as bananas and berries, are equally delicious.

Fill a pie crust, either one you’ve prepared yourself or one you’ve purchased, with the custard. Put in the refrigerator before serving with whipped cream and fresh berries on top.

Use it to fill eclairs or as a filling for cakes. Visit markham indian restaurants