Mexican Chocolate Custard
Recipe: #8800
March 29, 2013
Categories: Desserts, Snacks, Eggs, Mexican, 5-Minute Prep, Cinco de Mayo Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Valentine's Day, Chocolate, more
"This is such an easy recipe. It is basically a 5 ingredient recipe; but, you can other flavorings to it. For example, I like to add a cinnamon stick to the cream base; and, a pinch of chipotle powder for a little heat. Then, you can finish off however you like - whipped cream/topping is a must for me ... but, you can also add toasted pumpkin seeds, ground cinnamon or cocoa, shaved chocolate, or toasted coconut. All equally as good. It literally takes 10 minutes to prepare and then, simply refrigerate until ready to serve. This recipe, I found first on foodandwine.com; but, it is literally on hundreds of blogs and food sites. It is a great basic recipe. My favorite version ... I add a cinnamon stick to the cream base along with a pinch of chipotle powder for a little heat - then, I top it with whipped cream and toasted coconut. Just my favorite. Cooking time does not include cooling and refrigeration time."
Original is 4-8 servings
Ingredients
- CUSTARD
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- OPTIONS
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- GARNISH
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Nutritional
- Serving Size: 1 (247.6 g)
- Calories 452
- Total Fat - 26.9 g
- Saturated Fat - 13.8 g
- Cholesterol - 105.6 mg
- Sodium - 1186.7 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 2.7 g
- Sugars - 1.8 g
- Protein - 22.6 g
- Calcium - 542.9 mg
- Iron - 1.8 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cream Base ... Add the milk, cream, and a cinnamon stick (if you want, I do) to a medium size pot and bring to (medium heat). You don't want it to boil, it should take 3-4 minutes - you want it just under a boil. Once the cream is warm, you can remove the cinnamon stick. Remove the pot from the heat for a few minutes while you add the egg mixture.
Step 2
Eggs ... Add the eggs to a small bowl and beat them until well combined. Slowly add 1/2 cup of the warm cream base, a few spoons at a time, into the eggs whisking continuously. Too fast, and you will end up with scrambled eggs - go slowly. Once you have tempered those eggs, you can add them back to the cream base. Then, return the pot to the heat.
Step 3
Custard ... Continue to cook the base on medium heat until the custard begins to thicken, about 2-3 minutes, whisking often. You want the custard warm and slightly thickened. Again, you don't want it to boil.
Step 4
Chocolate ... Remove from the heat and add both chocolates a little at a time mixing it in. Also add a pinch of chipotle or cayenne pepper. Stir to combine; then, let the heat of the custard melt the chocolate for 30 seconds to a minute before you mix it again. At that point, the chocolate should be completely melted.
Step 5
Finish ... Now many people strain this mixture through a fine mesh colander or sieve ... I don't. If you strain it, you do get a silky smooth texture. That is completely up to you. I don't. Just my preference.
Step 6
Custard ... Let it cool a couple of minutes; then pour the custard into 4-8 individual serving dishes, parfait dishes, wine glasses, or ramekins - have fun and be creative. It is just custard or fancy pudding - you can use any type of dish you like. Cool, then cover with plastic wrap and refrigerate at least 6 hours.
Step 7
Serve ... You can serve it as is, or serve with any of your favorite garnishes. I love whipped cream - a must for me. Then, toasted coconut is my favorite; but, cinnamon, chocolate shavings, cocoa powder, and toasted sunflower seeds are all good as well. ENJOY! A great make ahead dessert.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose Mexican chocolate that is made with cinnamon and sugar (not cocoa powder) for the best flavor.
- If you don't have chipotle or cayenne pepper, you can use chili powder instead.
- Substitute almond milk for whole milk: Almond milk is a great dairy-free substitute for whole milk in this recipe, as it adds a nutty flavor to the custard that complements the Mexican chocolate. It is also a healthier alternative for those looking for a lighter dessert.
- Substitute coconut cream for heavy cream: Coconut cream is a great vegan alternative to heavy cream, and it adds a subtle sweetness to the custard that pairs perfectly with the Mexican chocolate. It is also a healthier option that is lower in fat than heavy cream.
Cinnamon-Chipotle Chocolate Custard Add a cinnamon stick to the cream base along with a pinch of chipotle powder for a little heat - then, top it with whipped cream and toasted coconut.
Mint-Vanilla Chocolate Custard Add a few sprigs of fresh mint to the cream base along with a teaspoon of pure vanilla extract - then, top it with whipped cream and crushed Oreo cookies.
Mexican-Style Rice: This Mexican-style rice is the perfect accompaniment to the Mexican Chocolate Custard. It is made with long-grain white rice, tomato sauce, garlic, onion, cumin, and cilantro. The tomato sauce adds a nice sweetness and the cumin and cilantro give it a flavorful, earthy aroma. The combination of flavors and textures will add an amazing depth to the Mexican Chocolate Custard and make it even more delicious.
Spicy Mexican Refried Beans: This delicious side dish is the perfect compliment to the Mexican-Style Rice. Made with pinto beans, garlic, onion, jalapeño, and cumin, these refried beans are sure to add a kick of flavor to the Mexican Chocolate Custard. The combination of the creamy beans, spicy jalapeño, and earthy cumin will balance out the sweetness of the chocolate custard and make it an even more enjoyable treat.
FAQ
Q: How long does Mexican Chocolate Custard take to prepare?
A: The recipe takes 10 minutes to prepare, then needs to be cooled and refrigerated for at least 6 hours before serving.
Q: What ingredients are needed for Mexican Chocolate Custard?
A: The recipe requires semi-sweet chocolate chips, eggs, evaporated milk, sugar, vanilla extract, ground cinnamon, and ground cayenne pepper.
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Fun facts:
The Aztec civilization was the first to use Mexican chocolate in their recipes. They would ground cocoa beans with spices like chili, vanilla, and honey to create a delicious and unique flavor.
The famous Mexican artist Frida Kahlo was known to be a big fan of Mexican chocolate. She would often enjoy a cup of Mexican hot chocolate after her meals, often accompanied with a sprinkle of cinnamon and chili powder.