Milk Chocolate Custard

Preparation info

  • Difficulty


  • Makes

    6 cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


8 (to 12) large egg yolks ½ cup plus 4 teaspoons (138 ml) 5.2 ounces 149 grams
2 large eggs cup plus 1 tablespoon (94 ml) 3.5 ounces 100 grams
sugar ½ cup 3.5 ounces 100 grams
pure vanilla extract 1 tablespoon (15 ml) . .
fine sea salt a pinch . .
heavy cream 3 cups (710 ml) 24.5 ounces 696 grams
milk 1 cup (237 ml) 8.5 ounces 242 grams
milk chocolate, 35% to 41% cacao, preferably Guittard or Valrhona, chopped . 8 ounces 227 grams
bourbon, preferably Maker’s Mark (optional) about ¼ cup (59 ml) or to taste 2 ounces 56 grams


In a medium bowl, whisk together the egg yolks, eggs, sugar, vanilla, and salt until thoroughly blended.

In a medium heavy saucepan over medium heat, stirring often, warm the cream and milk. Gradually whisk this mixture into the egg mixture.

In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the chocolate until almost completely melted. Remove the chocolate from the heat source and continue stirring until fully melted. Gradually whisk the melted chocolate into the cream mixture until uniform in consistency.

In this section