Chocolate custard-like objects
Feb. 15th, 2012 05:06 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wombat1138Fused this previously-mentioned recipe with this new one, in an attempt to get more chocolate flavor into the main custard section of the little custard cups.
Result: Tasty, but the texture is much less custard-like and more like a moist cupcake, which makes sense wrt comparison to standard recipes for flourless chocolate tortes. It's probably because of the high volume of cocoa powder bulking it up.
I only made four of them and two are et now, so maybe I'll try reverting back toward the original "chocolate chai custard" recipe but substituting cold-brewed coffee concentrate for the chai. (Yes I am terrible at following directions normally why do you ask :b )
Unnecessarily[*] detailed procedure/notes after cut.
[*: considering that I don't think I'll be making this again in the imemdiate future, but I am awake in the middle of the night and garrulously woozy.]
1.) Combined 1 cup milk with 1/2 cup cocoa powder in small saucepan; heated while stirring continuously. Noticeable thickening at bottom of pan by the time that delicately bloopy simmer started up; did not proceed to full boil. Poured out of saucepan into 16oz Pyrex measuring cup, added 1/2 cup cream, and put into fridge to chill out. (Volume subtotal ~1.75 cups.)
2.) After intensive CPAP nap, took 2-cup Pyrex out of fridge. Put 1/4 cup extra-strength chai concentrate and 1 oz unsweetened chocolate pellets into 8oz Pyrex cup; microwaved ~30 seconds to melt. Stirred vigorously and poured into 2-cup Pyrex.
3.) Whisked 4 eggs ~1 minute before adding 4T ginger-caramel sugar (left over from the massive ginger-candying campaign) and two dashes salt. Vigorously stirred chocolate/cocoa/milk/cream mixture and poured into eggs while still whisking.
4.) At this point, texture felt decidedly heterogenous while stirring. Not resolved by stirring with spoon; ended up taking a whirl with the trusty stick blender -> effective homogenization. Poured into 4 tempered-glass teacups, placed them in a baking pan in a preheated 375F oven, filled the baking pan with near-boiling water, and baked for ~1 hr.
5.) When done, custard tops were very puffy and fissured, resembling a souffle. Tops subsided back down while cooling on rack; completely flat at room temperature.
6.) While custards cooling, poured remaining cup of cream out of carton to make whipped cream with ~2T honey. Stabilized with a mixture of 1/2t gelatin bloomed in 1T cold water for s minute or so before putting the bloom cup into the custards' water bath to melt.
Result: Tasty, but the texture is much less custard-like and more like a moist cupcake, which makes sense wrt comparison to standard recipes for flourless chocolate tortes. It's probably because of the high volume of cocoa powder bulking it up.
I only made four of them and two are et now, so maybe I'll try reverting back toward the original "chocolate chai custard" recipe but substituting cold-brewed coffee concentrate for the chai. (Yes I am terrible at following directions normally why do you ask :b )
Unnecessarily[*] detailed procedure/notes after cut.
[*: considering that I don't think I'll be making this again in the imemdiate future, but I am awake in the middle of the night and garrulously woozy.]
1.) Combined 1 cup milk with 1/2 cup cocoa powder in small saucepan; heated while stirring continuously. Noticeable thickening at bottom of pan by the time that delicately bloopy simmer started up; did not proceed to full boil. Poured out of saucepan into 16oz Pyrex measuring cup, added 1/2 cup cream, and put into fridge to chill out. (Volume subtotal ~1.75 cups.)
2.) After intensive CPAP nap, took 2-cup Pyrex out of fridge. Put 1/4 cup extra-strength chai concentrate and 1 oz unsweetened chocolate pellets into 8oz Pyrex cup; microwaved ~30 seconds to melt. Stirred vigorously and poured into 2-cup Pyrex.
3.) Whisked 4 eggs ~1 minute before adding 4T ginger-caramel sugar (left over from the massive ginger-candying campaign) and two dashes salt. Vigorously stirred chocolate/cocoa/milk/cream mixture and poured into eggs while still whisking.
4.) At this point, texture felt decidedly heterogenous while stirring. Not resolved by stirring with spoon; ended up taking a whirl with the trusty stick blender -> effective homogenization. Poured into 4 tempered-glass teacups, placed them in a baking pan in a preheated 375F oven, filled the baking pan with near-boiling water, and baked for ~1 hr.
5.) When done, custard tops were very puffy and fissured, resembling a souffle. Tops subsided back down while cooling on rack; completely flat at room temperature.
6.) While custards cooling, poured remaining cup of cream out of carton to make whipped cream with ~2T honey. Stabilized with a mixture of 1/2t gelatin bloomed in 1T cold water for s minute or so before putting the bloom cup into the custards' water bath to melt.