Photo by Bauersyndication.com.au.
Ingredients
Method
1.Combine the milk and cream in a small saucepan and heat gently until just bubbling around the edges.
2.Whisk the egg yolks and sugar together until pale and all the sugar has dissolved.
3.Pour the hot milk mixture over the yolks in a thin steady stream, whisking continuously.
4.Pour the mixture back into the saucepan and whisk in the Nutella and chocolate.
5.Heat very gently, stirring with the whisk until there are no visible flecks of chocolate then swapping to a wooden spoon.
6.Stir until custard thickens slightly; it should coat the back of a spoon. Serve warm or cold, with a blob of cream and a grating of chocolate if desired.
Custard is a simple emulsion of egg yolks and milk or cream and needs gentle handling or it may split. Although the addition of a small amount of cornflour helps to reduce the risk of curdling or splitting, gentle heating is the key. The consistency of a custard when it just starts to thicken, or is thick enough to cling to the back of a spoon, is known as à la nappe.
Note
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