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Dessert

Chocolate Custard

A chocolate custard made with milk, eggs, sugar, corn starch, chocolate, and vanilla, cooked in a double boiler and topped with whipped cream.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Custard

Ingredients

Directions

Make the custard

  1. Beat 3 eggs lightly.

  2. Add 5 tablespoons sugar, 1 large tablespoon corn starch, 2 squares chocolate, and a few drops Royce's vanilla to the eggs.

  3. Add a generous pint of milk and stir.

  4. Cook the mixture in a double boiler until it thickens.

Finish

  1. When the custard is cold, cover it with whipped cream.

Nutrition, whole recipe (rough)

737Calories
21 gProtein
15 gFat
125 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + corntop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set and thicken the custard as they cook, giving it body and structure.
Corn starch
Thickens the liquid when heated, giving the custard a smooth, firm texture.
Chocolate
Provides the main flavor and deep color of the custard.
Milk (in the method)
Forms the liquid base that the eggs and starch thicken into a custard.
Sugar
Sweetens the custard and balances the bitterness of the chocolate.

The step that matters

Cook the mixture in a double boiler until it thickens. Gentle, indirect heat lets the starch and egg proteins thicken the custard smoothly. Too much heat can scramble the eggs into lumps or scorch the chocolate, so the custard should be stirred and watched closely.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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