Chocolate Creme Anglaise Custard
|Dark chocolate||5 Ounce (150 Grams, Best Quality Cocoa Solids)|
|Milk||1 Pint (600 Milliliter)|
|Caster sugar||5 Ounce (140 Grams)|
|Vanilla pods||2 , split open|
Chop the chocolate using a knife or food processor.
Put the milk, half the sugar and the vanilla pods into a pan and bring to the boil.
Remove from the heat and leave to infuse for 15 minutes.
Beat the egg yolks with the rest of the sugar in a mixing bowl.
Bring the vanilla milk back to the boil, remove the vanilla pods and pour onto the egg mixture, whisking continuously.
Return the mixture to the pan over low heat and cook, stirring constantly, until the custard thickens and coats the back of the spoon.
Pour onto the chopped chocolate through a fine-mesh sieve and mix until the chocolate has melted.
Leave to cool in the refrigerator.