Friday, June 24, 2011

Chocolate Stovetop Custard

4 oz cornstarch
8 TB cocoa
10 cups water
2/3 cup non-fat dry milk or 1 cup evaporated skim milk
2 Tb ground flax seed
8 tsp. sweet' n low bulk
1 Tb salt
1/2 tsp. vanilla extract
1 1/4 cup water for dissolving corn starch

Large sauce pan that will hold 12-14 cups

Put water, milk, flax, cocoa, sweet 'n low and salt in large sauce pan or Dutch oven, do not use Pyrex it gets too hot. Mix corn starch into the additional 1 1/4 cups of water at end of ingredient list. Stir both mixtures with wire whisk whisking the cornstarch and water until dissolved, turn on heat and whisk the dissolved cornstarch into the chocolate milk mixture in the sauce pan. Bring to a boil stirring with a wire whisk and a large spoon until the mixture has boiled one minute.

Makes 12 cups plus.

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