Recipe by Sarah Phillips © 2006 Sarah Phillips CraftyBaking.com
Cake and custard and photo by sugarpie © Sarah Phillips
1/2 cup sugar
2 tablespoons cornstarch
4 teaspoons unbleached all-purpose flour
1/8 teaspoon (pinch) salt
1 1/2 cups whole or 2% milk
1/3 cup heavy cream
2 ounces unsweetened or semi-sweet chocolate, finely chopped (measure, then chop)
3 large egg yolks
1 1/2 teaspoons vanilla extract
1. In a small bowl, combine the sugar and cornstarch, and then add the flour and salt. Set aside.
2. Fill the bottom of a double boiler with water, bring to a boil and reduce to heat to a simmer. Make sure the water in the bottom of the double boiler does not touch the pot above.
3. In the top part of a double boiler, add the milk, cream and chocolate squares, and set over the simmering water. Stir with a whisk until the chocolate is melted and the mixture is smooth and combined. Do not let the mixture boil.
4. Immediately whisk the sugar/cornstarch mixture into the hot milk/chocolate mixture, blending until smooth. With a wooden spoon, stir constantly until the mixture thickens to the consistency of chocolate pudding. If necessary, use a whisk to remove any lumps that may form.
5. Make sure there is enough water in the lower part of the double boiler. Cover the top part of the pot where the custard is and cook the filling for 10 to 12 minutes, stirring occasionally. Make sure you reach in the corners of the pot to remove any lumps.
6. In a small bowl, lightly beat the egg yolks. Temper the egg yolks: Add about 1/3 of the thickened chocolate filling mixture to the yolks and stir. Then, quickly return the yolk/filling mixture to the remaining filling in the pot and stir thoroughly with a whisk as you do. Continue to cook under low heat for 2 to 3 minutes, stirring occasionally with a wooden spoon, as the mixture thickens slightly.
7. Immediately remove the double boiler from the heat and scrape the filling into heat proof bowl. Stir in the vanilla. Cover the top with a buttered piece of waxed or parchment paper or plastic wrap, pressed on the surface of the filling, and let stand at room temperature for 15 minutes. Refrigerate until cold.
Keep refrigerated. Keeps for 3 days.
Adapted from Carole Walter's Great Cakes