Easy Chocolate Custard

1. 1

   Beat eggs and vanilla extract together in a medium bowl until combined; set aside.

2. 2

   Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.

3. 3

   Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.

4. 4

   Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.