Chocolate Pastry Cream – a delicious recipe with milk, sugar, semi-sweet chocolate chips, vanilla, egg yolks, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat.
2
Whisk to incorporate the chocolate.
3
When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks.
4
Whisk well.
5
Slowly whisk the yolks into the chocolate mixture.
6
Cook over medium heat until it thickens slightly, about 4 to 5 minutes.
7
Dissolve the cornstarch in the water.
8
Slowly stir into the hot liquid.
9
Continue to cook for 2 minutes.
10
Remove from the heat and stir in the butter.
11
Pour into a glass bowl.
12
Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming.
13
Cool completely and chill for at least 4 hours.
1107
kcal
Calories
45
g
Fat
144
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 quart milk, 2 cups granulated sugar, 6 ounces semi-sweet chocolate chips, 1 teaspoon pure vanilla extract, and more.
Yes, Chocolate Pastry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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