Chocolate Custard

Ingredients

• 3 ounces Spanish chocolate with vanilla flavor, finely grated (Use high-quality dark chocolate with vanilla)
• 2 tablespoons Water (For making chocolate paste)
• 2 pints Whole milk (4 cups)
• 0.5 cup Granulated sugar (Adjust to taste)
• 0.125 teaspoon Salt (Pinch)
• 8 large Egg yolks (Room temperature)

Instructions

1. 1Finely grate 3 ounces of Spanish chocolate with vanilla flavor. Mix the grated chocolate with 2 tablespoons of water to form a smooth paste.
2. 2Pour 2 pints (4 cups) of whole milk into a large saucepan. Add 1/2 cup sugar and a pinch of salt. Place over medium-high heat and bring to a boil, stirring occasionally.
3. 3Once the milk is boiling, ladle out about 1/2 cup of the hot milk and gradually whisk it into the chocolate paste until smooth and well combined.
4. 4Pour the tempered chocolate mixture into the boiling milk while stirring constantly. Keep the mixture in motion to prevent scorching.
5. 5In a separate bowl, beat 8 egg yolks until smooth and well combined.
6. 6Reduce heat to medium-low. Ladle about 1 cup of the hot chocolate milk into the beaten egg yolks while whisking constantly to temper them and prevent curdling.
7. 7Pour the tempered egg yolk mixture into the saucepan with the chocolate milk, stirring constantly. Continue to stir or whisk vigorously (milling motion) over medium-low heat until the custard thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil or the eggs will curdle.
8. 8Remove from heat and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. This will take about 30 minutes.
9. 9Once the custard has cooled to room temperature, pour it into individual serving glasses or custard cups.
10. 10Refrigerate the custards for at least 2 hours or until completely chilled before serving.