Ingredients
- 1 lt fresh whole milk
- 160 g sugar
- 4 medium eggs
- 80 g cornstarch
- 200 g ION classic couverture
Method
In a bowl, whisk the eggs, cornstarch and sugar (save a very small amount of sugar for the milk).
In a small saucepan, heat the milk with the small amount of sugar.
Just before the milk comes to a boil, remove it from the heat and slowly add it to the egg mixture while whisking well.
Right after, pour all of the mixture back into the saucepan and while whisking, place over medium heat until the cream thickens.
Remove from the heat and add the couverture ,stirring until it becomes a homogeneous chocolate cream.
Pour into an oblong cake pan lined with parchment paper and bake in a preheated oven at 170 C fan, for about 40 minutes.
Once the custard is baked, allow it to cool slightly to room temperature, then refrigerate for 2 hours.
When the custard is chilled, unmold and garnish with cocoa powder.
