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Dessert

Chocolate Custard

A custard made with milk, chocolate, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 9,128 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Chocolate Custard

Ingredients

Directions

Make the custard

  1. Combine milk and chocolate in a saucepan.

  2. Heat over medium heat until chocolate is fully melted and mixed in.

  3. Remove from heat and let cool slightly.

  4. Beat eggs in a separate bowl.

  5. Gradually add eggs to chocolate mixture, stirring constantly.

  6. Flavor to taste.

Serve

  1. Pour into serving dishes.

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.

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. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. 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

Milk
Forms the liquid base that the eggs thicken into a custard.
Chocolate
Provides the main flavor and, once melted, is blended evenly into the milk.
Eggs
Thicken the custard as they set with gentle heat, giving it a smooth, firm body.

The step that matters

Gradually add eggs to chocolate mixture, stirring constantly.. Adding beaten eggs to hot liquid all at once can scramble them. Adding them slowly while stirring tempers the eggs, so they blend smoothly and thicken the custard evenly.

“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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