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


☆☆☆☆☆ 0 votes

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
  • 3
    egg yolks
  • 3 oz
    85% dark chocolate coarsely chopped
  • ·
    whipped cream to serve

How to Make Frosty's Chocolate Custard


  1. Set your double boiler atop a saucepan half full of simmering water.
  2. Pour in the cream and warm it for 3 to 4 minutes, then whisk in the vanilla bean powder, sugar and salt.
  3. Continue whisking until the sugar is dissolved.
  4. Spoon 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.
  5. Stir 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.
  6. Spoon 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.

Printable Recipe Card

About Frosty's Chocolate Custard

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

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