Cocoa Custard
Cocoa Custard
Ingredients:
6 organic, cage-free egg yolks, beaten
1/2 cup organic honey
1/4 cup organic evaporated cane juice or rapadura
1/3 cup organic, fair trade cocoa powder
1 cup organic cream
1 cup organic whole milk
1/2 cup organic honey
1/4 cup organic evaporated cane juice or rapadura
1/3 cup organic, fair trade cocoa powder
1 cup organic cream
1 cup organic whole milk
Directions:
1. Separate the eggs and beat the yolks, set aside.
2. In a saucepan, mix together the sugar and cocoa.
3. Add the honey, milk and cream. Whisk together and bring the mixture to a boil, stirring to make sure there are no lumps.
4. Boil the chocolate mixture for a few minutes, stirring constantly. Remove it from the heat, and very slowly drizzle the beaten egg yolks into the hot chocolate mixture as you whisk. Make sure to drizzle it slowly and whisk continually, so that the eggs don’t set up and cause lumps in your custard.
5. Put the saucepan back on the heat, and whisk as you bring it back to a boil. Continue to whisk the custard as it cooks and thickens. When it’s thick enough, remove it from the heat and allow it to cool.
6. Serve warm, or chill first depending on your preference.
Serving suggestion: Pipe the custard into small bowls and garnish with a slice of banana or strawberry.
Serves 6. Store any leftover custard in the fridge.
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