INGREDIENTS
INGREDIENTS
| 1000g | 35.27 oz | Whole mik |
| 200g | 7.05 oz | Heavy cream 35% |
| 180g | 6.35 oz | Egg yolks |
| 100g | 3.53 oz | Sugar |
| 80g | 2.82 oz | Starch |
| 200g | 7.05 oz | Unsalted butter |
CHOCOLATE SELECTION (CHOOSE ONE)
| 360g | 12.69 oz | Dark Chocolate Growers Choice 71% |
| 410g | 14.46 oz | Dark Chocolate Peru 62% |
| 440g | 15.52 oz | Dark Chocolate Growers Choice 58% |
| 435g | 15.34 oz | Dark Chocolate Ecuador 56% |
| 400g | 14.10 oz | Dark Chocolate Ecuador 65% |
| 1320g | 46.56 oz | White Chocolate Ecuador 31% |
METHOD
In a saucepan, boil the milk and the cream. In a separate saucepan, mix the sugar, starch, and egg yolks. Pour the boiling cream and milk over the egg yolks mixture. Bring mixture to a boil. In a mixing bowl, place the chocolate and pour in the boiling custard and mix until completely incorporated. Add the butter and mix until completely incorporated. Cover and place in fridge until ready for use.
Makes 50.7oz of custard
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