Milk Chocolate Cream
This milk chocolate cream is a versatile dessert. Pour it in cups or serve it in miniature tart shells for a classier treat. The berries’ slightly acidic taste complements the cream’s sweetness perfectly. For a maple-flavoured cream, replace the Natrel Chocolate Milk with Natrel Maple Milk.
- Place a strainer over a large bowl. Set aside.
- In a metal bowl, beat the egg yolks with half of the sugar. Add the flour and cornstarch and beat until smooth. Set aside.
- In a saucepan, mix the chocolate milk and the rest of the sugar. Bring to a boil, then remove from heat.
- Pour half of the warm milk mixture over the egg yolks and whisk. Pour into the saucepan.
- Put the saucepan back on the stovetop and bring the mixture to a boil over high heat. Let boil for a minute, stirring constantly. Make sure not to let the mixture stick to the bottom of the pan.
- Immediately strain the mixture into the large bowl.
- To avoid the formation of a skin on top of the cream, lay plastic wrap over the warm cream. Refrigerate until completely cool, approximately 3 hours.
- Right before serving, whisk the cream vigorously. Pour into custard cups or prebaked miniature tart shells and top with berries.
Recipe developed by Janice Lawandi of the blog Kitchen Heals Soul.