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One pot chocolate custard with biscuits
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Servings 15
Ingredients
Chocolate custard
- 4 large eggs
- 2 L of full fat milk, reserve one cup
- 1 tsp vanilla extract
- 240 g caster sugar, 1 cup
- 160 g 27% cocoa drinking chocolate, 2/3 cup
- 120 g corn flour, 1 ½ cups
Assembly
- 200 g milk biscuits, rectangular in shape preferably
Instructions
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Whisk the eggs with the milk (except the cup of reserved milk), vanilla, sugar and drinking chocolate in a pot. While stirring bring the milk mixture to a soft boil at a medium high heat, it will take about 15-17min. The milk shouldn’t froth too much or start bubbling, it is just enough time for it to warm enough and the eggs to cook.
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Reduce the heat to a medium low. Mix the cornflour with the reserved milk and then whisk it in the pot. Keep stirring for 5min until the custard thickens and starts to bubble.
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Lay half the biscuits in a rectangular deep dish (mine measured28cm x 21cm), pour the warm custard over them and then lay out the rest of the biscuits on top. Allow the dessert to cool down, cover it with baking paper and then cling wrap to avoid any moisture from dripping on the biscuits. Place the baking dish in the fridge so the custard can set and chill for at least 4 hours or overnight.
Recipe Notes
I've also used lactose free milk when making this recipe and it worked just as well. And to make it completely lactose free there are some plain biscuits available at the supermarkets that would be suitable to use instead.