The usual custard often isn’t enough, it is too simple and therefore it needs something more substantial and tasty. So I tried to make the chocolate cream filling for a sponge cake. Well, the result was amazing! Infinitely greedy! But in the winter afternoons, when you need something good, instead of chocolate, this cream can be an excellent substitute. So the board also serving as it is or accompanied by a dollop of whipped cream and a dusting of cocoa.
Custard with cocoa
- 250g caster sugar
- 6 egg yolks
- 600 ml of milk
- 50 g of cocoa powder
- 50 grams of flour
In a bowl beat the egg yolks with the sugar.
Slowly add the sifted flour and cocoa. Then add the milk.
Place the cream in a saucepan with a thick bottom and with a fire not too high. Stir slowly and constantly until the cream reaches a certain consistence.
Then place the cream in a bowl. Let it rest for 10 minutes and then the cream is ready to be enjoyed.