Custard in a Chocolate Bowl
Why use an ordinary bowl when you can serve your custard in a magnificent chocolate bowl? Top with berries and dessert is served.
3 tbsp corn flour
3 cups milk
3 tbsp sugar
1 tsp vanilla essence
Strawberries and blueberries, for serving
To make the custard: Bring to a boil milk and half of the sugar. In another bowl, whisk together eggs, corn flour and the remaining sugar.
Pour 1 ladle of the hot milk into the egg mixture as you stir continuously and then pour the whole mixture into the boiling milk.
Make sure to keep whisking as the mixture starts to thicken. Once thick, add vanilla essence, stir and take off the flame.
Pour the custard into a bowl and cover with a cling film making sure that the cling film touches the surface of the custard. This prevents it from forming a dry skin at the top as it cools down. Place in the refrigerator to chill for at least 2 hours.
To make the chocolate bowls: Blow a balloon and brush oil on the surface of it. Dip the balloon in the melted chocolate and place on a tray lined with baking paper. Repeat one more time. Let the chocolate cool completely in the refrigerator for about 5 minutes.
Use a safety pin to pop the balloon and gently release it from the chocolate.
Pipe the cooled custard into the chocolate bowl and top with berries. Serve.