Chocolate Custard

CMBright

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I've got a good custard figured out, 1/2c milk, 1 large egg, 2T sugar and 1/2t vanilla extract. Today, I am trying flavoring it with a bar of Hershey's milk chocolate. I melted the chocolate in warmed milk, then added to the egg beaten in the sugar. Strained everything into a 4 ounce ramekin, I always seem to lose a little of the liquid. Now it's hanging out in a water bath at 350 for 45 minutes. As long as the chocolate doesn't scorch cooking at 350, it should turn out awesome.
 
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CMBright

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There is a dark layer on top and it tasted "darker" than I'd expect starting with milk chocolate, but it's good.
 

Maggie Maxwell

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I've only made custard once. It's so weird. Like, you spend ten minutes stirring the pot, nothing's happening at all. Then suddenly it's clumping and you think you've messed something up this must be all wrong oh no wait now it's custard in all of like one minute.

I need to make it again.
 
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CMBright

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I've only made custard once. It's so weird. Like, you spend ten minutes stirring the pot, nothing's happening at all. Then suddenly it's clumping and you think you've messed something up this must be all wrong oh no wait now it's custard in all of like one minute.

I need to make it again.
I'm making baked custards, strain into the ramekin and leave it alone until a knife comes out clean.

I should try making a stirred custard on the stove.
 

Maggie Maxwell

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I'm making baked custards, strain into the ramekin and leave it alone until a knife comes out clean.

I should try making a stirred custard on the stove.
Can recommend, it's SCIENCE. Delicious science. Likewise, I ought to try baking them. I got some ramekins for Christmas last year that need breaking in.
 
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darkprincealain

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The only times I’ve made custard, it was either from a powder, or I made it sous vide. If you have an immersion circulator, it saves time, I’ve found. But very gradually you will ruin your custard-sized canning jars. Maybe I’m doing something wrong with the temperatures gradually.