This chocolate custard with red wine pears is a cold
weather crowd favourite.
- 400ml cream
- 4 tbsp caster sugar
- 100g quality dark chocolate
- 1 vanilla pod, seeds scraped
- 5 egg yolks
- 1 egg
- 4 small bosc pears
- 1 cup red wine
- 1 tbsp caster sugar
- 4 star anise
- 1 cinnamon quill
- 1 cup water
- Preheat oven to 140°C. Place cream, sugar, chocolate and vanilla in saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not boil). Remove from heat.
- Whisk yolks and egg in heat- proof bowl until well combined. Remove vanilla pod from milk mixture. Pour milk mixture over egg mixture, whisking constantly.
- Chill custard mixture for 20 minutes, then skim all bubbles off the surface. Pour into 4 small ovenproof bowls.
- Place bowls in a deep roasting dish. Pour boiling water into the dish until it reaches halfway up the bowls. Carefully place the roasting dish in the oven and cook for 35 minutes.
- While custards are in the oven, peel pears (keeping stalk intact) and place in a large pot with remaining ingredients. Bring to the boil, reduce heat and simmer for 5 minutes. Remove from heat. Leave pears in poaching liquid for 10 minutes, then remove and halve lengthways.
- After removing from oven, top each custard with a pear and spoon over a little poaching liquid. Serve immediately.
- When making custard or crème brûlée, rest the mix before baking so the bubbles don’t rise during cooking
- When cooking with chocolate, always pick the darkest option with a high cocoa content. It’s healthier and gives a richer flavour.
Take a look at this caramel custards with salted honey peanuts recipe here.