As the Islamic New Year dawns closer, and things get busier than usual, why not rely on something classic and sweet to celebrate this special time of the year? We are talking about the good old, homely custard, that might look a bit fancy but is actually very easy to make. Add to it a bit of melted chocolate and a sprinkling of nuts, and you have a treat perfect for any festive occasion. So we bring you a custard with a Silk chocolate layer, which is no-bake, and built from two simple components: a basic stovetop custard, and a smooth ganache made from Cadbury Silk chocolate with cream. Both layers use minimal ingredients and don’t require any baking, special equipment, or hard-to-find items.
Custard with Silk Chocolate Layer
Serves: 6
Ingredients:
For the Custard:
- 2 cups whole milk
- 3 egg yolks, room temperature
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
For the Milk Chocolate Layer:
- 5 oz Cadbury Silk Chocolate, chopped (chilled chocolate)
- 1/2 cup heavy cream, room temperature
- 1 tsp butter
Instructions:
- Simmer 1¾ cups of the whole milk in a medium-sized heavy-bottom saucepan over medium heat.
- While the milk comes to a simmer, take a bowl and whisk the egg yolks, sugar, cornstarch, remaining ¼ cup milk, with a pinch of salt until smooth.
- You need to temper the eggs next. Once the milk starts steaming, slowly pour a bit of the hot milk into the egg mixture while whisking constantly.
- Once tempered, pour the egg-milk mixture back into the saucepan. Then keep whisking the contents of the saucepan continuously over medium-low heat until it thickens. This shouldn’t take more than 5-7 minutes.
- Once the liquid has thickened, remove it from the heat. Add the vanilla extract and mix.
- Pour the custard into serving glasses or a large dish. Let it cool outside slightly, for 20 minutes or so, then refrigerate for at least 1 hour. Tip: Once cool enough, cover with a cling film, touching the surface of the custard to prevent a milk skin from forming.
- Add the chopped Silk chocolate into a heatproof bowl.
- Clean the saucepan from earlier, and heat the heavy cream in it.
- Once steaming, pour it over the hot cream over the chopped milk chocolate and let it sit for 1 minute.
- Stir until smooth and then add the butter and mix until glossy.
- Set aside the chocolate for a bit to cool slightly, so it doesn’t melt the custard.
- Remove the custard dish or dishes from the fridge. Then, spoon or pour the chocolate over the chilled custard layer.
- Refrigerate again for 2-3 hours for the chocolate layer to set. Tip: Garnish with chopped nuts for a festive touch, before refrigerating the chocolate layer.
Tips & Tricks
- Use a Heavy-Bottomed Pan: Custard can scorch easily, so use a thick-bottomed saucepan to help distribute heat evenly and prevent burning or curdling.
- Temper the Eggs Slowly: Don’t rush the tempering step. Pour the hot milk gradually into the egg mixture while whisking constantly. This prevents scrambled eggs and ensures a smooth custard base.
- Keep Whisking While Heating: Once the tempered mixture is back on the stove, keep whisking. This helps the custard thicken evenly without lumps or sticking to the bottom.
- Look for the ‘Coat-the-Spoon’ Test: The custard is ready when it thickly coats the back of a spoon and holds a clear line when you run your finger through it.
- Cling Film Contact is Essential: When chilling the custard, press plastic wrap directly onto its surface. This prevents an unappetizing skin from forming.
- Cool the Chocolate Slightly Before Pouring: If the ganache layer is too hot, it can melt or crack the custard. Let it cool for 5-10 minutes until just warm before layering.
- Use Room Temperature Butter: Adding room temperature butter to the chocolate ganache gives it a silky sheen and enhances the richness.
- Chill in Different Stages for Clean Layers: Make sure the custard is fully set before adding the chocolate layer over it. And once layered, chill again undisturbed to help the layers stay distinct.
- Get Creative with Garnishes: Chopped pistachios, roasted almonds, dried rose petals, or even a dusting of cocoa powder can make this ordinary, everyday dessert festive, perfect for the celebratory event of Al-Hijra.
This dessert can be made the night before and stored in the fridge, making it ideal for prepping ahead of the New Year festivities.