Chocolate Pudding/Custard (filling for Chocolate Cream Pie and Chocolate Liegeois)

September 1, 2011 9:18:46 AM PDT
Recipe from Chef Dobra Bielinski of Delightful Pastry and Bakery Cafe.

  • Whole Milk
  • Heavy Cream
  • Eggs
  • Sugar
  • Cornstarch
  • Dark Milk Chocolate
  • Butter, unsalted
  • Pie Shell (Premade or Scratch) or Sundae / Parfait Glasses
  • Whipped Cream


    Bring to a boil:
  • 1 quart of milk
  • 1/2 cup heavy cream

    Meanwhile, cream (stir) the following till it is light and smooth with no lumps:
  • 4 yolks
  • 2 oz sugar
  • 1 oz cornstarch

    When the milk mixture comes to a boil add the cornstarch slurry and stir until nice and thick:
  • 6 oz chocolate, melted
  • 3 oz butter, cut up into small cubes
  • Add the chocolate to the custard and stir until smooth and then slowly add the butter and stir with a whisk till it is all incorporated into the custard.

For Chocolate Cream Pie: Pour custard into a cooled pie shell and top with whipped cream and chocolate curls

For Chocolate Liegeois Pour custard into sundae /parfait glasses and top with sweetened whipped cream and chocolate shavings

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