Peppermint Chocolate Custard

This recipe is courtesy of Cooking Traditional Foods, the longest running menu mailer based on the work of Weston A Price.

This pudding recipe comes out thick and rich.  It's great as a cake filling or in a custard cup.  You can change out the extract for different flavors.  When my kids want pudding, this is the recipe I use.

4 egg yolks

1 Tbs cornstarch

1 (14-ounce) can coconut milk

½ cup chocolate chips

1 tsp peppermint extract

In a bowl, whisk together the egg yolks and cornstarch until smooth. Set aside.

In a medium saucepan, heat the milk and chocolate over medium heat until the chocolate is completely dissolved. Bring to a boil, remove from the heat, and cool briefly.

Whisk ¼ cup of the chocolate mixture into the egg yolk mixture. Whisk in the remaining milk in a slow stream. Return to the saucepan and heat to a simmer and cook for 5 minutes. Do not boil.

Remove from the heat and cool, whisking regularly to avoid a skin forming on top and keep the fat incorporated, until only slightly warm. Stir in the peppermint extract. Chill thoroughly in the fridge before serving, or use as a cream filling for cakes, cupcakes or the like.

If your family likes sweeter desserts, you can stir in plain or chocolate flavored stevia with the peppermint extract. Unsweetened chocolate and a little rapadura or your favorite chocolate bar can be substituted for the chocolate chips. Orange, vanilla or another extract that would match chocolate can be used in place of the peppermint.