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Chocolate Custard

Chocolate custard made by dissolving chocolate in milk, adding hot milk, eggs, sugar, simmering, then cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Custard

Ingredients

Directions

Make the custard

  1. Dissolve the grated chocolate in ½ cup of milk over hot water.

  2. Add nearly 1 quart of hot milk and bring to a boil.

  3. Reduce heat, cover, and let simmer for 10 minutes.

  4. Beat the eggs and stir them into the mixture.

  5. Add sugar to taste and cook until thick.

Serve

  1. Pour into custard cups to cool and serve with whipped cream.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Eggs
Thicken the custard as they set when gently heated, giving it body.
Grated chocolate
Provides the chocolate flavor and color of the custard.
Milk
Forms the liquid base of the custard and carries the chocolate and sugar.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Add the eggs to the hot mixture gently. Eggs set into a smooth custard only when heated slowly. Adding beaten eggs to a mixture that is too hot or boiling can curdle them, so keep the heat low while stirring in the eggs and cooking until thick.

“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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