Chocolate Custard Ingredients

7 Total
  • 1 cup (240g) Whole Milk, Cold
  • 3 1/2 tsp. (11g) Gelatin, Unflavored & Granulated
  • 2 1/2 cups (600g) Heavy Cream, Cold
  • 1 cup (200g) Sugar
  • 18 Egg Yolks, Room Temp
  • 1 1/2 lbs. (680g) Dark or Milk Chocolate (High Quality)
  • 2 tsp. (8g) vnlla Vanilla Extract + Orange

Vanilla Simple Syrup and Macerated Berries Ingredients

4 Total
  • 1 tsp. (4g) vnlla Vanilla Extract + Orange
  • 1 cup (240g) Water
  • 1 cup (200g) Sugar
  • 4 cups (400g) mixed Seasonal Berries

Crema Catalana Ingredients

4 Total
  • 4 Pieces Chocolate Custard
  • Vanilla Simple Syrup and Berries
  • Lemon Zest, 1/2 of Lemon
  • 1 cup (200g) Sugar

Chocolate Custard

  1. Combine gelatin and milk and let sit for 10 minutes or until gelatin is completely dissolved.
  2. Using a saucepan and a bowl, set up a double boiler over medium heat with two inches of water in the saucepan. Once the water creates steam, decrease the heat to low and place the bowl filled with chocolate on top. Stir frequently until chocolate is melted.
  3. Place a new, empty saucepan over medium heat. Add cream to the hot pan to scald, and add sugar. Whisk to combine ingredients, creating your cream mixture.
  4. Place egg yolks in a large pyrex or heatproof bowl beside your cream mixture. Using a ladle, slowly temper the eggs by whisking the hot cream mixture into the bowl with them. Continue whisking and repeat ladling 3-4 times. The egg mixture will gradually become hot. Make sure to take your time with this step. Caution: If the eggs scramble at all, the tempering did not work. It’s very important that the hot cream mixture heats the eggs up but doesn’t completely cook them.
  5. Add your tempered yolks back into saucepan with the rest of the cream mixture. On low heat, continue to cook the mixture, stirring constantly until it thickens enough to coat the back of a spoon.

  6. Turn the heat off. Add your milk gelatin mixture and melted chocolate, and whisk to combine.

  7. Add the salt and mix well to incorporate.

  8. Strain the mixture through a fine-mesh sieve, and pour into cazuelas or custard cups.

  9. Cool at room temperature for about an hour, then transfer to the refrigerator for two-to-four hours (the longer, the better). Mixture should be firm but creamy. Cover tightly to prevent from drying out. It will hold for up to 3 days.

Vanilla Simple Syrup and Macerated Berries

  1. Combine vanilla, sugar, and water in a saucepan.
  2. Bring to a boil, then lower heat and simmer for 15 or 20 minutes.
  3. Remove from the heat and allow to cool at room temperature.
  4. Measure out one-quarter cup of the simple syrup mixture, and set aside for another use. Great in coffee or seltzer!
  5. Combine berries in a bowl with the remaining half-cup of syrup, and let them soak for up to 15 minutes to macerate.

Finishing the Crema Catalana

  1. Remove your fully-formed custard from the fridge, and sprinkle an even consistent layer of raw sugar across the top of each one.
  2. Gently tip off any excess.
  3. In an even circular motion about 6 inches above the sugar, use a torch to ‘brulee’ the tops, for about one minute per custard. Use caution.
  4. Garnish with macerated berries and lemon zest. Serve immediately.
VNLLA IN THIS RECIPE
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