Rating: 3 stars
309 Ratings
  • 5 star values: 54
  • 4 star values: 59
  • 3 star values: 96
  • 2 star values: 72
  • 1 star values: 28
Kate Merker


Credit: Beatriz da Costa

Recipe Summary test

30 mins
2 hrs 30 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.

  • Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.

  • Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.

Nutrition Facts

278 calories; calories from fat 45%; fat 14g; saturated fat 8g; cholesterol 119mg; sodium 74mg; protein 6g; carbohydrates 33g; fiber 1g; sugars 27g.