Homemade Chocolate Custard

In a large heavy saucepan, whisk together:

1 1/3 cups of sugar

1/2 cup of corn starch

1/2 teaspoon of salt

Gradually whisk in:

5 cups of whole milk

Cook and stir over medium heat. When the mixture is warm, add:

4 ounces of unsweetened chocolate*

Continue stirring, and once the chocolate is melted add:

10 large egg yolks,

whisking vigorously until no yellow streaks remain.

Stir constantly, and bring to a simmer (still cooking over medium heat). When the mixture begins to sputter, cook for one minute more (still stirring constantly), and then remove from heat. Whisk in:

4 to 6 tablespoons of unsalted butter,

cut into small pieces

and

3 teaspoons of vanilla.

Pour the custard into a bowl and allow to cool. Press a sheet of plastic wrap directly on the surface of the custard and refrigerate for about three hours, or until it has set.

* I have successfully substituted semi-sweet chocolate chips for the unsweetened chocolate. I just cut back the sugar to a little under a cup. 

~And don't forget to whip up heavy cream with a bit of sugar to top it off!

Below, you will find a picture demonstration (modeled by Boots) of the fine art of custard eating:

He always starts with the whipped cream....;)

Enjoy!

*Edited to add, that the original recipe comes from Joy Of Cooking, with minor modifications by yours truly.