Chocolate Custard

1. 1

   Dissolve the cornstarch in 1/2 cup of milk.

2. 2

   Heat 2 1/2 cups of milk in a double boiler.

3. 3

   Into a saucepan, put the sugar, water and cooking chocolate.

4. 4

   Dissolve over boiling water, then place on heat and boil for 2 minutes.

5. 5

   Add to hot milk.

6. 6

   When the mixture has the appearance of chocolate milk instead of plain milk, the half cup of milk and cornstarch is poured in.

7. 7

   Stir until slightly thickened.

8. 8

   Add the vanilla.

9. 9

   Pour into goblets and cool. Refrigerate.

10. 10

    Serve with cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.