Ingredients
1/3 c. cocoa
1 1/3 c. sugar
1/2 tsp. salt
1 tsp. vanilla
2 1/2 c. milk (heated)
1/2 c. cornstarch
2 Tbsp. butter
3 egg yolks, beaten
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix cocoa, sugar, cornstarch and salt. Add hot milk a little at a time, stirring until smooth. Add butter and return to double boiler; cook until thickened, stirring constantly. Pour a small amount over egg yolks, add to mixture, and continue cooking until thick. Add vanilla. Pour into 9-inch shell and top with meringue and brown. Very good.