Chocolate Custard-filled Meringue Cookies

December 3, 2020  Online Recipe Guide Avatar
1-1/2 cups light cream
1-1/2 inch piece vanilla bean, split in half lengthwise or
2 teaspoons vanilla extract
4 large egg yolk
2 tablespoons cornstarch
1/2 cup granulated sugar
6 ounces semisweet chocolate chips (about 1 cup)

3 large egg yolk
1/2 teaspoon cream of tartar
1/3 cup granulated sugar
1/2 teaspoon vanilla extract 

Make the Chocolate Custard: In a medium saucepan, scald cream with vanilla bean

In a small bowl, lightly beat egg yolks, with cornstarch until no lumps remain. Add sugar, then slowly whisk in 1 cup of the hot cream. Pour yolk-cream mixture back into the saucepan and cook over medium-low heat, stirring constantly until mixture thickens enough to coat the back of a spoon. Do not boil or the egg will curdle.

Transfer custard into a medium bowl and stir in chocolate chips until
melted. If you are using vanilla extract, stir it in with the chocolate


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