No-Bake Chocolate Custard

Rating: 4 stars
1350 Ratings
  • 5 star values: 0
  • 4 star values: 1350
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski suggests serving it slightly chilled.Plus: More Dessert Recipes and Tips

By Stuart Brioza
By Nicole Krasinski
February 2006

Gallery

Credit: © Amy Sims

Recipe Summary test

total:
20 mins
Yield:
2
Advertisement

Ingredients

Directions

  • In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.

    Advertisement

  • Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.

  • Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.

Make Ahead

The chocolate custards can be prepared through Step 2 and refrigerated overnight. Serve the custards chilled or at room temperature.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 09/25/2021