Chocolate Custard Recipe

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Chocolate Custard Recipe

Ingredients

3 eggs (see egg free custard note)
1 egg yolk
1 tbsp tapioca flour or arrowroot (optional but custard will be thin without it)
500 ml coconut cream (or regular whole cream.)
100 ml water
1/3 cup rice malt syrup / maple / honey rice malt syrup is fructose free and what I used. If new to low sugar desserts, taste and add a little syrup if not sweet enough
1 heaped tsp vanilla bean powder OR 1 vanilla scraped out with bean tossed in while custard is being made and rested for full flavour
1 heaped tsp ground cinnamon*
1 pinch salt
2 tbsp cacao/ dutch processed chocolate powder
50-80 g dairy free chocolate, broken up into bits (depending on how rich you want it)

Instructions

If you are using THEMOMIX

Throw it all into the thermomix (except chocolate pieces) and cook on speed 4, 80C, 7 minutes. Then stir in chocolate, speed 3, 20 seconds. You’re done. Pour into glass jug or jar

Traditional Method

Heat the coconut cream, vanilla, cinnamon and water in a saucepan.
Whisk the eggs, cacao, tapioca, salt and syrup together in a bowl to the side.
Once coconut cream / water starts to boil a tiny bit, you then pour it into the egg mixture very very slowly, whisking as you go. SLOW IS KEY so you don’t cook the eggs.
Then, pour the whole mixture back into the saucepan and stir continuously on low / med heat until the custard thickens.
Lastly, once thickened, turn off the heat and stir in the chocolate pieces.
Pour into bowl, jug or jar to cool. You’re done.

Notes

EGG FREE METHOD

You could thicken this with gelatin instead of eggs. Heat up everything on the stove together (spices, coconut cream / regular cream, tapioca, syrup) until just bubbling.

Whisk in 1 flat tablespoon gelatin powder and cool to thicken into a 'custard' without eggs.

Here's the gelatin I use. It lasts months and is worth it for being ethical, free from antibiotic residue and hormones.