Organisation - March 3, 2010

Homemade

Do we really cook nowadays? Or do we just prepare something edible with the help of packets, sachets and jars?

Cups of creamy chocolate custard
A look around in the supermarket makes it seem as if we can't even make soup, pancake batter or Béchamel sauce ourselves anymore, although that's not difficult at all. For every food item, there's a convenience product on sale nowadays. Most of these are just cardboard boxes with a lot of air, a packet of spices and a sachet of sauce. Or jars which contain flour, water, salt and flavouring. Yeah...why do things the hard way, but that also makes us lazy and clumsy. I always believe in cooking myself. It gives me a feeling of pride and competency to come up with something tasty using fresh ingredients. Self-made dishes often taste better and you can also make something which cannot be bought easily. Real cooking also makes a big difference in the amount of conservatives which we consume. Try making these simple cups with creamy custard to get that special 'homemade' feeling.

Cups of creamy chocolate custard

Preparation time: 35 minutes

Ingredients for 6 persons:
4 egg yolks
90 grams sugar
300 ml milk
300 ml whipped cream
250 grams bitter chocolate (72 percent cacao)

Boil water in a pan. Pre-heat the oven to 180 °C. Whisk the egg yolks and the sugar together in a bowl till pale and frothy. Break the chocolate into pieces into another bowl. Heat the milk in a pan till it starts to boil and pour it into the bowl with chocolate, stirring all the time until the chocolate melts. Add the chocolate milk to the beaten egg and sugar, stirring all the time. When pouring, do it slowly and stir firmly to avoid getting lumps. Pour the mixture into ramekin cups. Place the filled cups into a roasting tray or oven dish and pour hot water into the tray till the water level reaches up to ¾ of the cups. Place the tray with the cups into the oven for twenty minutes. The creamy custard is ready when a knife inserted into its middle comes out clean. Remove the cups from the oven and let them cool down to room temperature. Place them into the refrigerator for at least two hours before serving. 

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