One pot chocolate custard with biscuits

The one pot chocolate custard with biscuits is the most perfect summer and party dessert! So quick and easy to do, with minimum fuss. Great dessert to make ahead of time for any event. The chocolate custard lays in between two layers of chocolate biscuits that soften and is easily cut through with a spoon. Well balanced in sweetness, refreshing and light to eat despite the amount of milk added.  

Milk tea biscuits

The biscuits I use to lay under and over the one pot chocolate custard are plain milk tea biscuits. As I’m using a rectangular dish, I tend to use the imported rectangular shaped biscuits I always find at the international grocers. Alternatively, you may also use the round Marie or milk coffee Arnott’s biscuits just as well, although the latter is not always available.

The chocolate custard

Custard is the creamy mixture involving milk, sugar, egg yolks and a thickener with a pudding like texture. Typically, the custard is made by whisking the eggs with sugar and then slowly adding sweetened warm milk to it. To set it one may add cornflour or flour and adjust the ratios depending on how thick the final result is to be.

The one pot chocolate custard is a fast-tracked way of making it. Basically, the recipe involves cooking whole eggs with the milk, vanilla, sugar and drinking chocolate first on the stove and then helping it thicken with a cornflour slur. The result is a smooth and flavourful custard.

The variety of the drinking chocolates available for purchase is vast. Hence depending on the brand and cocoa percentage you use the final result may vary in sweetness. As an indication I used the 27% cocoa Hush blend drinking chocolate.

Setting and storage

Once the dessert is ready and it cools down you need to place it in the fridge to set further. After about 4 hours it is ready to be enjoyed or you may also leave it overnight. By that time the biscuits will be softened due to the moisture and the custard will be thickened and chilled. The dessert keeps well for up to five days after making it.

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One pot chocolate custard with biscuits

Prep Time

10 mins

Cook Time

20 mins

Chilling Time

4 hrs

 

Course: Dessert

Keyword: chocolate, custard, easy dessert, quick dessert

Servings: 15

Author: Eleni Georges

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

1. 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.
2. 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.

3. 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.