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Chocolate Pastry Cream

Ingredients: 3 egg yolks 1 27/625 Ounce(s) sugar 1 Ounce(s) salt 1/2 Tablespoon(s) cornstarch 1/16 Gallon(s) milk 2 Ounce(s) bittersweet chocolate; finely chopped Directions: Place the egg yolks, sugar, and salt in a mixing bowl and whisk until well blended. Stir in the cornstarch. In a heavy-bottomed saucepan, scald the milk over medium-high heat and whisk it slowly into the egg yolk mixture. Transfer the milk mixture back into the saucepan and cook over medium-low heat, stirring constantly until thick, making sure to scrape the bottom of the saucepan, about 5 minutes. Remove the saucepan from the heat and whisk in the chopped chocolate. Strain the pastry cream through a medium sieve into a bowl. Place plastic wrap directly on the surface of the cream to prevent a skin from forming as it cools. Refrigerate the pastry cream until cold. Contributor: Stars Desserts p. 30
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