The sweet midwinter: Chocolate & amaretti custard
This is that elusive treat, a recipe you can whip up at the last minute without making a trip to the shops for supplies. If you prefer, you could serve the custard plain, or with a crumbling of anything from shortbread to ginger biscuits on top.
SERVES 4
25g plain flour
60g unsweetened cocoa powder
90g caster sugar
a generous pinch of salt
500ml whole milk
80g amaretti biscuits
- Combine the flour, cocoa powder, sugar and salt in a heavy based saucepan set over a medium heat.
- Stir in the milk and cook, stirring constantly, for about 5 minutes, until the mixture begins to thicken.
- When it starts to bubble, remove from the heat and let it cool for about 5 minutes; it will thicken a little more as it cools.
- Crumble half the amaretti into 4 small cups, bowls or ramekins (I like to use teacups).
- Spoon the chocolate cream over them and leave to cool, then chill for 20-30 minutes. Crumble the remaining amaretti over the top before serving.