Good morning, sharing Holidays more time that not these holidays make me hungry including today which is May 3rd. Which is National Chocolate Custard Day #ChocolateCustardDay. Wouldn’t that be good today? I do have a question though what is the difference between Custard and Pudding? Because I don’t know but that is fine because it’s something Charlie can research in his Homeschool Cooking Class then we can prepare Chocolate Custard for our dessert. Would you like to come over for Custard?
Chocolate Custard is creamy Chocolatey, delectable and delicious. Did you know Chocolate Custard has been delighting the tables of families for more than 100 years? And now, National Chocolate Custard Day is here to celebrate Chocolate Custard a luscious treat that brings joy to people all over the world!
Custard, which is a slightly altered version of what Americans call Pudding, is a rich and creamy dessert that contains a base of sweet Cream or Milk and also includes Eggs. The idea of preparing a Custard like dish from Milk and Eggs has probably been around since Ancient Roman times or even further back. Custard has been used in Tarts, Custards were very popular in the Middle Ages.
But combining melted Chocolate or Cocoa Powder with the Milk and Eggs to make Chocolate Custard is a slightly newer creation, likely dating back to the late 19th Century. One recipe for an early version of Chocolate Custard can be found in an American cookbook by Fannie Farmer in 1918.
National Chocolate Custard Day is here to bring this sweet Pudding-like dessert to the forefront and pay Chocolate Custard the respect that it is certainly due. Join us today and help us show appreciation for Chocolate Custard by learning more about Chocolate Custard and celebrating this delicious Holiday!
How to Celebrate National Chocolate Custard Day
Grab a spoon and take a deep dive into this rich, dessert in celebration of National Chocolate Custard Day! Remember it’s nicer to share so invite your friends and family over to have a bowl of Chocolate Custard with you. If you don’t feel like cooking then you can head over to a restaurant or dessert cafe and order Chocolate Custard. Whether the Chocolate Custard is on its own in a cup or baked into a Tart, eating this dessert on National Chocolate Custard Day is certainly the way to go!
If your like a lot of people and more interested in a frozen treat? Then you should check out a place that serves frozen Custard. Getting their start in the mid 20th Century, frozen Custard places like Culver’s or Ritter’s became all the rage in the late 1990s and early 2000s, and they serve Chocolate Custards and so many other flavors. Anyone feel like going to a Custard restaurant?
Helpful Tips for Cooking Custard
Making custard can come with a few new skills, so check out these important tips for trying out new recipes of National Chocolate Custard Day:
- Don’t overcook the eggs in the custard will tend to get rubbery so don’t cook above 80F and don’t let them boil.
- Stir constantly because the mixture can burn if it is not stirred at all times.
- Warming the milk or cream in the microwave first decreases cooking time on the stove.
Recipe for Chocolate Custard
Prep Time:
5 mins Cook Time: 10 mins
Additional Time: 4 hours 10 mins
Total Time: 4 hours 25 mins
Servings: 4 Yield: 2 cups
Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups low-fat milk
- ¼ cup white sugar
- ¼ cup Dutch-process cocoa powder
- 2 tablespoons cornstarch
- 1 tablespoon brandy (Optional)
- ⅛ teaspoon salt
Directions
- Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
- Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
- Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
- Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
Thank you,
Glenda, Charlie and David Cates
