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1
Chop up the chocolate.
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2
I used a normal chocolate bar that you can buy anywhere.
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3
(It doesn't have to be baking chocolate.
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4
The ones you can buy at any supermarket are good enough.)
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5
Put the ingredients in a small sauce pan and mix well before you heat.
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6
(If you want to have a smooth silky texture, strain the mixture through a sieve here.)
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7
Heat over low heat and keep stirring.
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8
Once it starts to thicken, it hardens quickly, so keep stirring!
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9
Once it becomes shiny and hardens a little, add the chopped chocolate and mix well.
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10
Turn off the heat, add the butter and mix.
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11
It's done.
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12
The chocolate blends in very quickly.
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13
When you cool the custard cream, cover with cling film.
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14
Make sure it touches the surface of the custard cream as shown in the photo.
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15
This will prevent the surface from drying out.
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16
If you chill the custard cream in the fridge, it will set firmly.
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17
Use it as a bread filling and so on.
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18
There are so many ways you can use it.
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19
A small sauce pan and whisk are better when making this custard cream.
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20
(See the photo on the right.)
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21
A small whisk is very handy.
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22
I bought mine at a 100 yen shop.
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23
Use 1 leveled tablespoon of cake flour and corn starch.
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24
Use 1 rounded tablespoon of granulated sugar.
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25
FYI: We don't strain the mixture through a sieve in Step 2, but it's still delicious (It may have some tiny lumpy bits).
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26
This is the strawberry version.
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27
This is the banana version.
