Chocolate/orange custard

Ben Spalding

Ben Spalding

11th January 2011
Ben Spalding

Chocolate/orange custard

Chocolate/orange custards


  • 160 ml milk
  • 160 ml cream
  • 40 ml orange juice
  • 20 ml Grand Marnier
  • 2 oranges, juiced and zested
  • 40 g sugar
  • 2 large eggs
  • 4 large egg yolks
  • 240g 70% coverture chocolate pieces


Put the milk, cream, orange juice, Grand Marnier, orange zest and half the sugar in a heavy-based saucepan and bring to a simmer.
Remove from the heat, set aside and leave to infuse for 10–15 minutes
Meanwhile whisk the eggs and egg yolks with the remaining sugar
Bring the infused liquid to a simmer again and then pour through a fine sieve into the whisked egg yolks.
The sieve will catch the zest, which can be discarded, Whisk until the egg mixture has dissolved into the infused liquid.
Clean the saucepan and return the mixture to the pan, and heat over a low to medium heat until liquid reaches 78ºC (172°F), using a cooking thermometer, stirring constantly (at this point the custard will lightly coat the back of a wooden spoon)
Put the chocolate pieces into a mixing bowl.
Once the custard has reached the required temperature, pour it over the chocolate buttons and mix with a spatula until you get a really rich and homogenised liquid.
Pour into ramekins and set in the refrigerator for at least 1 hour. If there are air bubbles tap ramekins lightly on the bench top.

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