Put the 6 egg yolks and the sugar into a mixing bowl, whip until whitened, adding the sifted flour little by little. Meanwhile, boil the milk and the vanilla sugar. Add to the milk the chocolate melted in 3 or 4 tablespoons of water (without boiling) or the cocoa dissolved in the same quantity of hot water. Pour over the eggs while whipping, put the mixture into a saucepan and boil over a strong heat for 1 minute to thicken. Cover with a buttered paper to prevent skin forming on the surface and leave to cool. Chill in the refrigerator (not in the freezer). To serve, mix in the whipped cream.
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9 oz plain eating chocolate or 6 tbsp pure cocoa
3/4 cup cream
6 egg yolks
1/2 cup flour
1 cup sugar
1 pack vanilla sugar
4 1/4 cups milk
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20
mn
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10
mn
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Brioche mousseline, sponge cake, sponge fingers and almond biscuits can be served with this chocolate custard.
