Chocolate Pastry Cream - egg yolks

Method

• In a bowl, whisk the egg yolks, sugar, flour, and cornstarch.
• In a saucepan, bring the milk and cream to a simmer; whisk 1/2 cup of the mixture into the eggs, then whisk the egg-milk mixture into the saucepan.
• Cook the pastry cream over low heat, whisking constantly, until thick, 2 minutes.
• Off the heat, whisk in the dark chocolate until melted.
• Transfer to a bowl, cover with plastic wrap, and refrigerate until cool, about 2 hours.
• Looking for more dessert ideas?
• Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.