NATIONAL CHOCOLATE CUSTARD DAY

National Chocolate Custard Day on May 3rd each year celebrates a delicious pudding-like dessert enjoyed by many.

Pastry chefs and home cooks alike make custards by blending eggs with milk or cream and heating the mixture either on the stove or in the oven. Since custards come in a variety of consistencies, you can choose the one that best fits your dessert preference. For example, they range from a thin liquid-like a crème Anglaise to a firm creme brulee.

Custard is also a versatile dessert. When paired with pastries and baked goods, custard can be layered and piped. It also can be the main filling of a pie or a tart. Substitute a frosting with a thick custard between layers of pound cake or create a delightful parfait with custard, angel food cake, and custard. Pipe custard into dainty cupcakes, add a dollop of whipped cream and sprinkles for flair.

While chocolate custards are delicious on their own, they also fill eclairs, creme puffs, and doughnuts, too

Celebrate by making a fresh chocolate custard. How will you experiment with chocolate custard? Add it to a tart or pie and serve for dessert. Try both dark and milk chocolate and see which one you prefer. If you’re looking for a recipe, try this Chocolate Custard Cups recipe.

Within our research, we were unable to identify the creator of National Chocolate Custard Day.

From Martha Stewart via a link in the story. I think I found a short project for today. I'm recuperating from an AWFUL cold; this is about Day 10 and is a good indoor project with a super reward at the end!

Chocolate Custard Cups
The custards are based on French pots de creme ("potted custards"), which are baked in individual cups or ramekins. Ingredients
1 ½ cups half-and-half
1 teaspoon pure vanilla extract
3 large egg yolks
¼ cup sugar
Pinch of salt
3 ounces semisweet chocolate, melted
Directions
Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.
Cook's Notes
To add a taste of Mexico, in step 1, add cinnamon sticks; steep for 20 to 30 minutes, and discard. Return to a boil just before proceeding.

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