Chocolate pastry cream

by Ed Halmagyi


  • 1L milk
  • 200g caster sugar
  • 4 eggs
  • 80g cornflour
  • 1 Tbsp dark cocoa powder
  • 180g dark chocolate (70% cocoa), chopped


1 Combine the milk and half the sugar in a medium saucepan and set over a moderate heat. Bring to a boil.
2 Whisk the eggs, cornflour, cocoa and remaining sugar in a large bow, until very light, then pour in the hot milk. Whisk smooth, then return to the saucepan. Cook, whisking constantly, until the mixture boils for 1 minute. Pour into a bowl and whisk in the chocolate. Set aside to cool, covered with a layer of cling film.

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