SWEETS & PRESERVES

Chocolate Pastry Cream

On February 16, 2024 by

aka puddin’

I came a little late to the pudding game. If you have been following along for any amount of time, you know that I grew up in a only homemade, no convenience food home. Pudding stayed in its box, on the shelf of the grocery store. And…to be honest…whenever I had it a friend’s house, I kinda didn’t see the allure. Don’t even get me started on banana pudding–talk about gaslighting.

I knew pastry cream, because my mom would make it to put in her eclairs, but it took me a while to realize that pastry cream and pudding are basically the same. Except pastry cream uses whole milk enriched with egg yolks and butter, rather than only relying on cornstarch to thicken.

This recipe is very easy and will have you whipping up puddin’ on the daily. It is basically breakfast food

try and convince me otherwise

I enjoy it topped with gently whipped {unsweetened} cream or creme fraiche and a brandied or Amarena cherry for further indulgence

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Ingredients

  • 3 cups full-fat milk

  • 3 duck egg yolks, or 5 large chicken egg yolks

  • 1/2 cup granulated sugar

  • 1/4 cup cornstarch

  • 1/2 tsp kosher salt

  • 1 tsp vanilla extract

  • 7 oz bittersweet chocolate chips or chopped bar (63-70%)

  • 1 oz unsalted butter at room temperature

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Directions

  • Whisk the egg yolks, cornstarch, and salt in a bowl until they are well incorporated
  • Heat the milk with the sugar over low heat until it comes to a simmer
  • Meanwhile place the chocolate, butter and vanilla in a separate bowl
  • When the milk has simmered, use it to temper the eggs. This is done by slowly whisking the milk into the egg mixture to slowly warm the eggs.
  • Turn the milk and egg mixture back into the saucepan and heat on low, while continually whisking, as it thickens quite a bit. Once you start to see bubbles forming, remove it from the heat
  • Pour hot custard into sieve that is held over the bowl of chocolate/butter/vanilla and allow to fall over and melt the chocolate and butter. Discard any clumps of egg white remaining in the bowl of the sieve. Wait a few minutes, then whisk until butter, vanilla and chocolate are fully melted and incorporated.
  • Enjoy warm with a bit of cold cream, or place bowl over a larger bowl of ice water and stir to bring temperature down to room temperature. Place a bit of plastic wrap directly on top to keep a skin from forming. If you like the skin, skip that part. Place in the refrigerator for several hours or overnight to chill completely.
  • Serve cold with gobs of cream; cultured or whipped