f O O d AMERICAN CLASSICS

CHOCOLATEY AND BEAUTIFUL,

IT WILL BE THE TALK OF THE

POTLUCK. SERVE IT AS

DESSERT OR A LUXURIOUS

AFTERNOON REWARD.

ÜIEN

9-inch Baked Pastry Shell*

eggs

cups milk

cup granulated sugar

cup all-purpose flour

Tbsp. unsweetened cocoa

powder

tsp. kosher salt

V2

tsp. vanilla

'A

tsp. cream of tartar

'/4

tsp. kosher salt

FILLING

3

3

2

BEFORE YOU START

“ The secret to this dessert is to have your ingredients measured and ready,”

Scott says. “ It makes the process move along quickly.” Prepare your favorite baked pastry shell. Cool on

wire rack. Separate egg yolks from whites. Preheat oven to 350°F.

MAKE CUSTARD

In a med ium saucepan over medium heat, bring 2VS cups of the milk almost to

simmering (w atch closely so milk doesn’t boil). Meanwhile, in a medium bowl, with a 12-inch or larger

balloon whisk, stir remaining V

2

cup milk into the 3 egg yolks. In a second bowl com bine 1

cup sugar, the

flour, cocoa powder, and

V

2

teaspoon kosher salt; whisk in egg yolk mixture until sm ooth. Gradually whisk

in hot milk; return the mixture to saucepan.

BRING TO BOILING

O ver med ium-high heat cook and stir mixture until it com es to a full boil. “ You

want large bubbles from the middle,” says Scott. “ And while you’re whisking be sure to get the whisk into

the corners and sw eep the bottom so you w on’t have to w orry about scorching— which would require

starting over.” Boil for 30 seconds and rem ove from heat.

FILL PIE SHELL

W hisk in chocolate and

butter until melted and sm ooth. Stir in 2 teaspoons vanilla. Strain mixture through a sieve, pushing it

through with a spatula as needed. “There’s a good chance there will be tiny pieces of cooked egg in your

custard,” Scott says. “Straining them out is a small, easy step that makes a big difference.”

1 8 4 MAY 2010 BETTER HOMES AND GARDENS