Frosty's Chocolate Custard

Patsy Fowler


this is a delicious custard that Frosty's mom Carol shared with me try it you want be sorry

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20 Min
4 Min
Stove Top


1-1/2 c
heavy cream
1 tsp
vanilla bean powder
1/4 c
whole unrefined cane sugar
1/4 tsp
unrefined sea salt
egg yolks
3 oz
85% dark chocolate coarsely chopped
whipped cream to serve


Step 1 Direction Photo

1Set your double boiler atop a saucepan half full of simmering water.

Step 2 Direction Photo

2Pour in the cream and warm it for 3 to 4 minutes, then whisk in the vanilla bean powder, sugar and salt.

Step 3 Direction Photo

3Continue whisking until the sugar is dissolved.

Step 4 Direction Photo

4Spoon a bit of hot cream into the egg yolks to temper them, then pour the eggs into the double boiler stirring continuously for 2 to 3 minutes.

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5Stir in the chopped chocolate and continue stirring until it melts, combining with the cream and eggs and thickening enough to coat the back of a spoon.

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6Spoon the custard into individual remekins, cover with plastic wrap to prevent it from forming a skin and refrigerate it or serve it right away with whipped cream.

About this Recipe

Course/Dish: Chocolate
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids