May 3 is National Chocolate Custard Day

Following the National Holidays calendar brings us to May 3 which includes National Raspberry Popover Day and National Chocolate Custard Day.

Raspberry Popovers and Chocolate Custard
Raspberry Popovers and Chocolate Custard

Custard isn’t a far stretch from pudding as discussed on May 1st’s National Chocolate Parfait Day

My research shows chocolate custards starting in the 19th century.  It was a dessert of the wealthy and was even promoted as health food at one point in time. Custard was bound only with eggs originally. Until Alfred Bird invented custard powder in 1837.  He also invented baking power in 1843. The story goes his wife was allergic to eggs and yeast and he wanted to invent alternates to improve her food quality. Loves conquers all.

Did you know chocolate grows on a tree?  

There is evidence of chocolate beverages dating back to 1900 BC. The Aztecs believed the cacao seeds were a gift  from Quetzalcoatl, the God of wisdom, and the seeds had so much value they were used as a form of currency.

The word “chocolate” comes from the Classical Nahuatl word chocolātl, and comes from the Spanish.

With the custard, they strongly recommend using a double boiler, also called a bane marie, but we don’t have one. Continually stirring will work out. It was the way we did it, and no joke, it was silky smooth and totallly decadent.

20150430_200346

National Chocolate Custard Day

6 3/10 grams Vanilla Extract
7/10 grams Kosher Salt
51 grams Egg,Yolk
85.05 grams Dark Chocolate
 
chopped chocolate
chopped chocolate

have your chocolate chopped and ready

cream, salt and sugar
cream, salt and sugar

over medium heat warm cream in medium sauce pan

stir in vanilla, salt and sugar

Stirring until all is dissolved

In a small bowl have the three egg yolks ready and spoon in just a few tablespoons of the creamy mixture into the eggs to temper them. That’s basically warming them up a little bit so they handle the transfer into the cream well and do not curdle.

After you’ve mixed the eggs yolks and cream well, slide that mixture slowly into the cream in the pot, stirring continually.

Continue to heat and stir until the custard coats the back of the spoon instead of all running off..

mmm chocolatey
mmm chocolatey

At that point stire in all chocolate mixing well.

decadent chocolate custard
decadent chocolate custard

Pour into ramakins or a bowl. Pressing plastic wrap lightly to the top to stop the forming of skin.
Eat immediately or when cooled.

Many top with whip cream, since it’s just not rich enough *g*

According to Calorie Count,

Nutrition Facts
Serving Size 1 Serving
 
  • Calories 344
  • Calories from Fat 259
  • Total Fat 28.8g
  • Saturated Fat 17.1g
  • Cholesterol 188mg
  • Sodium 73mg
  • Potassium 55mg
  • Carbohydrates 18.8g
  • Dietary Fiber 0.3g
  • Sugars 14.4g
  • Protein 3.5g
  • Vitamin A 20%
  • Vitamin C 1%
  • Calcium 6% ·
  • Iron 11%

It’s so good, you’ll need to be careful not to eat it all yourself.

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