CHOCOLATE CUSTARD (ITALIAN-STYLE)
Chocolate custard, or Crema Pasticcera al Cioccolato, is a versatile and essential preparation that serves as the base for countless desserts.
Made with simple ingredients such as milk, egg yolks, sugar, cocoa and dark chocolate, it offers a luxurious texture and rich flavor.
Whether as a filling for cakes, pies or tarts, or served on its own, this chocolate cream is a treat for the senses.
Why You’ll Love This Recipe
- Rich Flavor: The dark chocolate and cocoa powder create an intense chocolate taste.
- Versatile: Perfect as a filling or standalone dessert.
- Simple Ingredients: Uses pantry staples you likely already have.
- Silky Texture: Cornstarch ensures a velvety smooth custard without the heaviness of flour.
Cooking Time and Servings
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Chilling Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: About 4 cups of custard (serves 6–8)
Ingredients
- 4 egg yolks
- 1/2 cup (100g) granulated sugar
- 6 tbsp (50g) cornstarch
- 1/4 cup (25g) unsweetened cocoa powder
- 2 cups (500ml) milk
- 2 tbsp (30g) unsalted butter
- A pinch of salt
METHOD
– Before starting the preparation, put a bowl in the freezer so it can be well chilled when you put in the freshly made cream.
– Use cornstarch or rice starch…but NEVER flour.
– Stir the cream vigorously for a few minutes, both when hot (to bring the temperature down quickly) and (and especially) when cold, to restore the creaminess.
In a small saucepan put the eggs and sugar.
Stir without whipping.
Add the cornstarch and mix well to prevent lumps from forming.
Check that everything is even in the edges of the saucepan as well.
Add the bitter cocoa powder and a pinch of salt.
Add the milk a little at a time to prevent lumps from forming and stir vigorously.
Cook over low heat until it thickens while continuing to stir slowly.
Turn off the heat.
We add the butter and mix.
We pour the cream into the previously cooled glass bowl and stir for a long time to bring the temperature down quickly.
When the cream seems smooth and even, cover the glass bowl with food wrap to “contact” the cream.
Let it rest in the refrigerator for at least 6 hours.
The cream will initially be very firm.
It needs to be worked for a long time to regain its smooth, velvety texture.
Your cream is ready!
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Fat | 8 g |
| Saturated Fat | 4 g |
| Cholesterol | 110 mg |
| Sodium | 50 mg |
| Fiber | 1 g |
| Sugar | 18 g |
Tips for Perfect Chocolate Custard
- Avoid Flour: Use cornstarch or rice starch for a lighter, smoother custard.
- Chill the Bowl: Cooling the bowl helps lower the custard’s temperature quickly, preserving its creamy texture.
- Work the Custard: After refrigeration, stir or whisk the custard thoroughly to bring back its velvety texture.
- Customize Flavor: Add a splash of vanilla extract or a hint of espresso for an extra flavor boost.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
Your Crema Pasticcera al Cioccolato is ready to enhance your favorite desserts or to be enjoyed by the spoonful!
