Another good thing about this recipe is that you can make it ahead of time and have it ready for early morning breakfast .
Ready in: 20 minutes | Serves: 4 - 6 | Complexity: Easy
- 4 tbsp cornstarch
- 1 egg ( egg yolk)
- 1 Chocolate Embajador (Cortes or 3 tbs powered chocolate)
- 1/8 tsp salt
- 1 1/2 tbsp sugar
- 1/2 tsp Lemon zest (Optional)
- 4 1/4 cup milk divided (3 1/4 Cup and 1Cup)
- 1 tsp vanilla Extract
- In a medium saucepan combine milk, sugar, salt, and lemon zest, take to medium heat after 2 minutes add chocolate, move until chocolate is completely dissolved.
- Separate egg yolk from egg white. Save egg white for something else.
- In a small bowl combine egg yolk, cornstarch and the additional cup of the milk.
- After all is well mixed (cornstarch completely dissolved) add some of the warm milk to the egg mix (just enough to temper) then slowly pour mixture into the saucepan and continue to cook and stir, until mixture thickens enough to coat the back of a metal spoon, do not let it boil.
- Take away from heat, add vanilla extract. . Pour into serving plates (mixture will thicken as it cools down).
- You may add cinnamon powder right before you eat it.
Other ingredients that you may add to make it more interesting are raisins, dried prunes, you can also top this custard with your favorite crush nuts or shaved coconut.
While we normaly enjoy the Chocolate custard Breakfast (Natilla de Chocolate) it can also be served warm.
Have fun, and Enjoy!!