Chocolate Custard
Instructions
Pour the milk and the heavy cream into a small saucepan (1). Cut the vanilla pod lengthwise, remove the seeds scraping it with a smooth blade knife and add them to the milk and cream mixture, then bring everything almost to a boil on a medium heat. Meanwhile, in another bowl beat the yolks and the sugar (2) with a whisk, then add the flour and the corn starch sifting them to avoid creating lumps (3).
Blend all the ingredients well to get a smooth mixture (4), then add the hot milk and cream mixture in a thin stream to the eggs, stirring quickly (5). Pour the mixture again into the pot and bring it to a boil, stirring constantly in order to avoid lumps.
Once the mixture has come to a boil and begun to thicken, remove the pot from the heat and add the chopped chocolate (7-8). Stir well (9) until the chocolate has melted.
Now pour the custard into a large and steel baking sheet (11) and cover it with cling film, so that it clings closely to the custard surface (12), in this way the custard won't form a crust and it will remain soft. Place the chocolate custard in the fridge to set for about an hour, then use the chocolate custard as you prefer: to fill cakes or puffs or served in small cups as a spoon dessert.
