Cocoa Cream Custard

If there's anything I have a passion for, it's baking.  When I find a recipe, or create a recipe, I find myself manipulating it repeatedly to see how many new creations can come from one base recipe.  Here I want to share with you my family's favorite dessert, which calls for 4 backyard chicken eggs (I always have plenty of eggs this time of year!).  I have several variations on this recipe, but this one is by far the most asked-for. I use it as is, freeze it and serve like ice cream or my favorite adaption, as a filling for eclairs! YUM!

Homemade eclairs with cocoa cream custard filling.

Cocoa Cream Custard: Ingredients:

1. 2 Cups + 2 Tbsp Milk
2.   1/4 cup + 1 Tbsp Sugar
3.   4 Egg Yolks
4.   1 Tsp Cocoa powder
5.   1/2 tsp Vanilla Extract
6.   2 Tbsp Flour Sifted

• Mix yolks, sugar, vanilla and flour in a medium bowl.
• Warm the milk and cocoa in a small sauce pan until you see some steam come off the milk. Do this on med-low heat slowly.
• Pour milk over yolk mixture, stir to combine and the pour back into sauce pan.
• Bring to a soft boil where you'll see bubbles popping up the side of your sauce pan. After a few pops give it an easy stir and remove from heat. It will thicken more as it cools.
• Serve cold, warm or as a filling in a pastry!