- 600 millilitres Milk
- 2 tablespoons Caster sugar
- 2 tablespoons Custard powder
- 1 tablespoon Cocoa (well rounded)
- 8 squares Dark chcolate (optional)
- Mix sugar, cocoa powder and custard powder together ensuring there are no lumps. Then add enough measured milk to make a thinnish paste (1/4 cup maybe or less).
- Grate chocolate if using and set aside.
- In a saucepan on medium, heat remaining milk until chill is taken off then slowly while whisking pour in the custardy paste. Keep whisking until the custard just starts to gently boil. Be careful it doesn't stick to the bottom of the pan or burn.
- Turn off heat and whisk in grated chocolate. Take off heat.
- Either divide up into individual bowls and let set or leave in 1 big bowl to serve later. Refrigerate. OR serve warm/hot.
- Can serve hot or cold with fruit, or pudding or cake.
I can eat my custard hot or cold but my family likes it best cold. I say the grated choc is optional as in reality it probably doesn't really need it but I put it in any way for a bit of extra chocolate ooomphf I don't know why but sometimes it gets a very fine skin, personally it doesn't bother us we just stir it in. If you are worried, then when you pour the custard into the bowl let cool for a few minutes and fit cling wrap to the top of the custard right to the edges of the bowl then in the fridge. If you think you have lumps pour custard from the pot through a strainer into a bowl. If you like a thinner custard add a little more milk. If you'd like custard a little thicker take a little milk away. Yes you can do in the microwave, heat and stir in 1 minute bursts. (heat stir, heat stir, etc) Until just bubbles. This is good poured over a slightly dry cake. Lovely cold with sliced cantaloupe, banana, pears or peaches. This keeps in the fridge for a day or two but this make enough for 4 of us with fruit or a pudding slice and it goes in one sitting. This photo was taken after I whisked the skin back in when cold, you don't really notice it, if anything it looks like tiny flecks of chocolate.