Archive | February 6th, 2012

Chefs’ Corner: Two Step El Rey Chocolate Silk Custard

Chefs’ Corner: Two Step El Rey Chocolate Silk Custard

El Rey Chocolate Silk Custard

Two Step Restaurant and Cantina, 9840 W. Loop 1604 N. (at Braun Road), is celebrating Valentine’s Day with a dessert that’s guaranteed to melt any chocolate lover’s heart. Chef Steve Warner’s El Rey Chocolate Silk Custard is a type of flan with the mysterious density of chocolate added.

Warner uses El Rey Chocolate, the Fredericksburg chocolate company that produces world class chocolates. They help make this a treat that would be welcome any time of year.

For more information on Two Step, call 210-688-2686 or visit

El Rey Chocolate Silk Custard

1/4 chocolate liqueur, divided use
1 1/2 cups sugar, divided use
3 cups heavy cream
2 cups El Rey 58.5 percent dark chocolate
1 tablespoon vanilla
2 eggs
3 egg yolks

Preheat oven to 250 degrees.

Set out 6 soufflé cups. Pour 1 tablespoon chocolate liqueur into each cup.

Over a low flame, melt 1/2 cup sugar to the hard crack stage. Pour 2 tablespoons of the melted sugar into each of the cups.

Over a low flame, bring the heavy cream to a steam. Add the chocolate and the vanilla. Stir occasionally until the chocolate is melted.

In a mixing bowl, whisk together eggs, yolks, remaining sugar and remaining chocolate liqueur. Then temper the eggs with the chocolate and egg mixture.

Put the chocolate custard into the soufflé cups. Place the cups into a water bath and bake until the internal temperature of the custards reaches 185. Remove from the water bath, let cool, and refrigerate overnight. When ready to serve, heat a thin knife in boiling water. Run around the edge of each custard. Upend each custard on a plate and serve.

Makes 6 custards.

From Steve Warner, Two Step Restaurant


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