Topped with airy Chantilly cream, Dhivya Subramanian’s take on the French classic is oh-so decadent.
This rich, elegant dessert combines classic French technique and the warming spices of Indian masala chai. While the process may sound intimidating, it comes together surprisingly quickly and you can make it in advance. The result is decadent, with the sweetness of the Chantilly cream perfectly complementing the bold notes of the dark chocolate.
Slowly pour half of the warm milk into the egg mixture, whisking continuously to prevent the eggs from curdling. Gradually add the remaining milk and whisk well. Transfer the mixture back to the saucepan and cook over medium heat, whisking constantly, until slightly thickened, around 2 to 3 minutes. Remove from heat.
Add chocolate, vanilla and salt and let sit until chocolate has melted, 1 minute. Whisk until smooth.Distribute evenly between four 4-ounce ramekins. Cover and refrigerate until fully set and chilled, at least 2 hours. Meanwhile, using a hand mixer on medium speed, whip all of the ingredients for the Chantilly cream in a medium bowl until soft peaks form, about 2 to 3 minutes. Refrigerate until ready to use.
When ready to serve, let the custards sit at room temperature for about 5 minutes. Top with Chantilly cream and garnish with chocolate shavings, if desired.From life's little projects to its big questions; the latest in food, style, relationships, work and money, home, wellness, pets and travel delivered directly to your inbox each week.
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