Chocolate Pastry Cream

Recipe Ingredients

1		Milk
2 cups	396g / 13oz	Granulated sugar
6 oz	170g	Semi-sweet chocolate chips
1 teaspoon	5ml	Pure vanilla extract
10 teaspoons	50ml	Egg yolks - beaten (large)
1/2 cup	31g / 1.1oz	Cornstarch
1/2 cup	118ml	Water
2 tablespoons	30ml	Butter

Recipe Instructions

Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks. Whisk well. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes.

Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for 2 minutes. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming. Cool completely and chill for at least 4 hours.

This recipe yields 8 cups.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D70) - from the TV FOOD - NETWORK

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