Chocolate Pastry Cream
- 1 quart milk
- 2 cups granulated sugar
- 6 ounces semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
- 10 large egg yolks beaten
- 1/2 cup cornstarch
- 1/2 cup water
- 2 tablespoons butter
Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks. Whisk well. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes.
Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for 2 minutes. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming. Cool completely and chill for at least 4 hours.
This recipe yields 8 cups.