Triple-Chocolate Custard

1. 1

   In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt.

2. 2

   In a thin stream, whisk in the milk until smooth.

3. 3

   In a thin stream, whisk in the half-and-half until smooth.

4. 4

   Strain the mixture through a fine sieve into a saucepan.

5. 5

   Over medium heat, whisking the mixture constantly, bring to a boil.

6. 6

   Boil gently for 2 minutes.

7. 7

   Turn off the heat and stir in the bittersweet chocolate and vanilla.

8. 8

   Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes.

9. 9

   Let the mixture cool, stirring frequently, about 15 minutes.

10. 10

    Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs.

11. 11

    Refrigerate until well chilled.

12. 12

    The recipe can be made up to 2 days in advance.

13. 13

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.