Dark Chocolate Custard
This creamy, rich custard was developed by Chef Ryan Pollnow of Penny Roma & Flour + Water restaurants in San Francisco. A simple, yet perfect dessert to serve friends or family at an intimate dinner party.
Ingredients
2 cups heavy cream
½ cup milk
4.5 oz. bag of Guittard 63% Extra Dark baking chips
8 egg yolks
3/4 cup (5 oz.) sugar
Directions
In a 2-quart saucepan over medium-high heat, bring cream, milk & half of the sugar to a gentle simmer. Remove from heat and whisk in chocolate chips.
Meanwhile, whisk egg yolks and remaining sugar to ribbon stage in a large mixing bowl.
Using small batches, temper the hot cream and chocolate mix into the egg yolks and return to the saucepan.
Heat custard base over medium heat, stirring constantly, until the mixture thickens slightly.
Strain through a fine mesh strainer and divide custard between 8 ramekins.
Bake ramekins in a water bath, covered, in a 275°F/135°C oven until just set (should still have a slight jiggle). This should take 35-45 minutes.
Remove from the water bath and cool to room temperature, before storing in refrigerator.
