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Big Book of Chocolate
by Jennifer Donovan

Preparation Time 10 minutes
Cooking Time 10 minutes
Makes 2 cups


• 1 1/4 cups plus 1 tbsp. milk
• 3 1/2 oz. bittersweet chocolate, broken into pieces
• 1 tsp. vanilla extract
• 2 egg yolks
• 3 tbsp.sugar
• 2 tbsp. all-purpose flour

In a medium-sized saucepan, heat the milk and chocolate together over low heat until the chocolate has just melted. Remove the saucepan from the heat and stir the mixture until smooth, then add the vanilla extract.

2. In a large bowl, whisk the egg yolks, sugar, and flour, using a hand whisk, then whisk in the warm chocolate milk. Return the mixture to the saucepan and cook over low heat until it thickens, stirring constantly with a wooden spoon. Continue cooking 1 minute.

3. Pour the pastry cream into a clean bowl and cover with a circle of baking paper to prevent a skin forming while it cools.


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