Chocolate custard

Whisk cocoa powder and sugar into a little cold milk, then stir in the rest of the milk and egg yolks. Heat gently, stirring constantly, until it thickens and reaches about 82–84 °C; don’t let it boil or the eggs may curdle.

Cover the surface directly with baking paper or cling film while it cools. Pressing the cover against the custard keeps air away from the top.

Yes. Warm it slowly in a saucepan over a low heat, stirring often, or microwave it in short bursts and stir between each one; don’t let it boil.

Keep it covered in the fridge and eat it within two days. Chill it promptly after serving rather than leaving it at room temperature.

You can, but thawed custard often turns grainy or separates. If you do freeze it, thaw it in the fridge and whisk it well while gently reheating.

Serve it with sliced banana, raspberries or strawberries, or pour it over sponge cake, fruit crumble or steamed pudding. A little grated dark chocolate adds extra richness.

Chocolate custard is usually milk-thickened with egg, giving it a smooth, creamy texture. Chocolate pudding is commonly thickened with cornflour or another starch, so it tends to set more firmly.