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Dessert

Chocolate Custard

A custard made with chocolate, milk, sugar, egg yolks, and cornstarch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chocolate and sugar 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

Prepare

  1. Dissolve the chocolate in the milk.

  2. In a bowl, mix the egg yolks, sugar, and cornstarch until smooth.

Make the custard

  1. Pour the hot milk mixture over the egg yolk mixture, stirring constantly.

  2. Return the mixture to the stove and cook for a few minutes until thickened.

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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

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

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chocolate
Provides the main flavor and color of the custard.
Milk
Forms the liquid base that the custard thickens into.
Egg yolks
Thicken the custard as they heat and add richness.
Sugar
Adds sweetness and balances the bitterness of the chocolate.
Cornstarch
Thickens the liquid as it heats and gelatinizes starch.

The step that matters

Pour the hot milk mixture over the egg yolks while stirring constantly. Adding hot liquid to yolks gradually, while stirring, warms the yolks slowly so they do not scramble. Constant stirring spreads the heat evenly and prevents lumps, giving a smooth custard.

“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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