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Turned-Out Vanilla and Dark Chocolate Custard
This moulded dessert layers a smooth vanilla custard under a generous coat of dark chocolate, turned out whole and ready to slice. The custard builds up in the MicroCook Pitcher in short stages, which keeps lumps and scorching at bay, and a light film of oil helps the football mould release cleanly.
- Total time
- 267 min
- Prep
- 20 min
- Cook
- 7 min
- Rest
- 240 min
Ingredients
Method
In a shaker, combine 150 ml (2/3 cup) of the milk with the custard mix, sugar and vanilla sugar, then shake vigorously.
Heat the rest of the milk in the MicroCook Pitcher 1 l for around 2 minutes at 600 W. Stir, then continue for 30 seconds to 1 minute, watching for the first signs of simmering.
Stir in the shaker mixture, then cook in stages of 2 to 3 minutes at 600 W, pausing every 30 seconds to mix with the Silicone Spatula, until the custard turns thick and smooth. (A saucepan also works for this stage.)
Brush the football mould with oil using the Silicone Brush. Pour in a little of the vanilla custard to fill the hollows, then set the mould aside in the fridge.
Melt the grated chocolate into the rest of the still-warm custard. Gently pour this mixture into the chilled mould and leave to set for at least 4 hours in the fridge.
Turn the crémeux out onto a plate and serve as it is, or alongside custard sauce.
