Velvety Dark Cacao Custard Bowls

Whisk the egg yolks, sugar, salt, and cornstarch in a heavy-bottomed saucepan until the mixture lightens in color.

💡 Tip: Ensuring the cornstarch is fully incorporated before applying heat prevents granular textures.

Gradually whisk in the milk and cream, then place over low-medium heat, stirring continuously until the custard reaches a gentle simmer.

💡 Tip: Maintain constant movement at the bottom of the pan to avoid curdling the yolks.

Once the mixture thickens enough to coat the back of a spoon, remove from the heat immediately.

💡 Tip: Do not let the custard boil vigorously to maintain a silky final consistency.

Fold in the finely chopped chocolate until completely smooth and emulsified.

💡 Tip: Use a silicone spatula to reach the corners of the pan.

Divide into individual glass ramekins and allow to cool at room temperature before transferring to the refrigerator for at least 4 hours.

💡 Tip: Avoid covering while cooling to prevent moisture buildup on the surface.