Auntie Margaret’s Chocolate Cream Cups (or Pie)
This recipe was served in a 9” pie crust prior to the celiac diagnoses in our family. Now my Auntie Margaret serves in custard cups – since no pie crust is needed to enjoy this creamy rich chocolate dessert! However, if pie is your fancy, feel free to use a cooked gluten-free pie shell.
1 ½ cup sugar
3 tablespoons corn starch
½ teaspoon salt
3 cups milk
3 squares (3 ounces) unsweetened chocolate, cut up into chunks or ½ cup of cocoa (Check label for allergens)
3 egg yolks, slightly beaten, placed in large bowl
1 tablespoon butter
1½ teaspoon vanilla
Optional: A dollop of sweetened whipped cream on top when serving.
Mix sugar, corn starch and salt in a large saucepan. Gradually add the milk. Add the chocolate pieces and cook over medium heat, while stirring constantly until mixture thickens and boils. Boil for 1 minute.
Remove from heat. Gradually stir at ½ of the hot chocolate mixture into the egg yolks and stir to blend. Next blend the egg yolk/chocolate mixture into the remaining chocolate mixture in the saucepan. Boil for 1 minute more, stirring constantly. Remove from the heat.
Blend in the butter and the vanilla. Pour into custard cups (or a baked gluten free pie shell – check label for allergens). Let cool to room temperature and serve.
Note: Serve with a dollop of sweetened whipped cream on top, if desired.
Serves 6.