RECIPES UNDER $10 CHOCOLATE DESSERTS

How to Make Chocolate Custard

How to Make Chocolate Custard

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 4
Difficulty Easy

Rating (click to rate)

3.9 based on 38 ratings.

Ingredients

  • 4 tbsp Cocoa
  • 4 tbsp Cornflour
  • 1/2 cup Caster Sugar (reduce To Required Taste)
  • 1 Skim Milk 800 millilitre

Nutrition Information

Qty per
112g serve
Qty per
100g
Energy 274cal 246cal
Protein 2.29g 2.06g
Fat (total) 0.84g 0.75g
 - saturated 0.1g 0.09g
Carbohydrate 63g 57g
 - sugars 2.88g 2.59g
Dietary Fibre 1g 0.9g
Sodium 70mg 62mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

There is nothing in this world like a big bowl of guilt-free Chocolate Custard.

Of course, this isn’t a guilt-free version – if there is such a thing.  But the good thing about this recipe is that you can reduce or omit the amount of sugar contained by as much or as little as you like, or even substitute the sugar for an alternative sweetener.

My son had his tonsils out just yesterday so I’ve made a huge batch of Chocolate Custard as a treat, and something soft to go down his throat.  Now this recipe is easy to make, but it is best when served cold.  It also thickens as it is refrigerated, so don’t cook it until it is nearly stiff, once it starts to thicken, take it off the head right away and place in the fridge. You will get a much better result that way!

Here’s how to make Chocolate Custard!

Method

  1. Sift the cornflour and cocoa to ensure there are no lumps or bumps in the mixture.

  2. Mix in 300ml of the Skim Milk into the dry mixture and add the caster sugar.

  3. Stir until there are no lumps.

  4. Heat the remaining skim milk in the microwave until nearly boiling.

  5. Whisk the cornflour and cocoa mixture into the hot milk.

  6. Place in microwave and heat in 30-second increments on HIGH, then remove and whisk.

  7. Continue this until the mixture starts to thicken.

  8. Place a piece of plastic wrap on top of the custard (so a skin doesn't form) and refrigerate for at least two hours.

  9. Serve cold.

How to Make Chocolate Custard | Stay at Home Mum.com.au

 

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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