Chocolate Custard
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Nutrition Facts
Per 180g serving
% Daily Value based on a 2000 kcal diet
Calories
360 kcal
18% DV
Total Fat
21.0g
32% DV
Monounsaturated Fat6.4g
Polyunsaturated Fat0.8g
Saturated Fat13.0g
Trans Fat0.8g
Total Carbohydrate
38.0g
13% DV
Fiber1.5g
Starch3.5g
Sugars33.0g
Protein
6.5g
13% DV
Animal Protein6.5g
About
A small cup of mixed vanilla and chocolate ice cream. It is energy-dense, high in sugar and saturated fat, with modest protein from dairy.
Vitamins & Minerals
Vitamins
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Choline | 38.0mg | 7% | |
| Vitamin A | 180.0mcg | 20% | |
| Vitamin B1 | 0.1mg | 5% | |
| Vitamin B12 | 0.8mcg | 31% | |
| Vitamin B2 | 0.3mg | 25% | |
| Vitamin B3 | 0.2mg | 1% | |
| Vitamin B5 | 0.6mg | 11% | |
| Vitamin B6 | 0.1mg | 4% | |
| Vitamin B7 | 3.5mcg | 12% | |
| Vitamin B9 | 12.0mcg | 3% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin D | 0.6mcg | 3% | |
| Vitamin E | 0.6mg | 4% | |
| Vitamin K | 1.8mcg | 2% |
Minerals
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Calcium | 210.0mg | 21% | |
| Copper | 70.0mcg | 8% | |
| Iron | 0.9mg | 5% | |
| Magnesium | 24.0mg | 6% | |
| Phosphorus | 180.0mg | 26% | |
| Potassium | 310.0mg | 7% | |
| Selenium | 5.5mcg | 10% | |
| Sodium | 115.0mg | 5% | |
| Zinc | 0.8mg | 7% |
Chocolate Custard
A rich, spoonable chocolate custard made with milk, cream, egg yolk, cocoa, sugar, and vanilla. It is similar to a classic crème anglaise or pot de crème base, served chilled or slightly warm.
Milk 70 g
Cream 45 g
Sugar 20 g
Cocoa powder 10 g
Egg yolk 20 g
Vanilla 15 g
Total: 180 g
1. In a small saucepan, whisk together the milk, cream, sugar, cocoa, and vanilla until smooth.
2. Warm over medium heat until steaming, but do not boil.
3. In a bowl, whisk the egg yolk lightly.
4. Slowly pour the hot cocoa mixture into the yolk while whisking constantly to temper it.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
6. Remove from heat immediately and strain if desired for a smoother texture.
7. Chill before serving, or serve warm as a custard sauce.
Prep time: 10 minutes
Cook time: 10 minutes
Keep the heat low to prevent the egg yolk from scrambling.
For a silkier texture, strain the custard after cooking.
Chill for at least 1 hour if serving as a dessert.
Ingredients
Total: 180 g
Instructions
Prep time and cook time
Helpful tips
VegetarianGluten-freeBalanced
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