Chocolate Pastry Cream

Ingredients

• Milk1/2 cup (120 ml)
• Egg Yolk1 count (15 g)
• Vanilla Extract1 teaspoon (5 g)
• Cornstarch1 tablespoon (10 g)
• Dark Chocolate with 70-85% Cacao1 small square (10 g)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   Keep in mind that for this recipe you should allow time for the pastry cream to rest and refrigerate. If you do not have the time, serve immediately.

2. 2

   Step 2

   Warm the milk over medium heat with half of the stevia, without boiling.

3. 3

   Step 3

   In a bowl beat the egg yolk, vanilla extract and the rest of the stevia.

4. 4

   Step 4

   Optional: You can add cinnamon to taste.

5. 5

   Step 5

   Sift the cornstarch and add the eggs, stevia and vanilla. Mix well until smooth.

6. 6

   Step 6

   When the milk is about to boil, add the mixture gradually, stirring constantly.

7. 7

   Step 7

   Cook over low heat, stirring constantly, until thickened and remove from heat.

8. 8

   Step 8

   At that moment add the chocolate in pieces and mix well so that it melts and blends with the cream.

9. 9

   Step 9

   Allow to cool to room temperature and cover with plastic wrap to prevent a crust from forming.

10. 10

    Step 10

    Once cool serve in a glass or cup. You can grate some chocolate on top and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chocolate Pastry Cream can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.