Chaga sounds somewhat magical just in its name. A little known mushroom growing mostly in the Northeast on birch trees, chaga packages a powerful good immunity punch. Chaga acts as an immune stimulant and builder. A daily dose enhances immune system function and provides a rich antioxidant source. Prepared as a tea, chaga tastes slightly bitter and similar to coffee. Perhaps a more delightful way to reap its benefit is as an addition to chocolate custard. I have to admit, there is a bit of an earthy taste to this custard, but it does not taste like a mushroom, more a rich chocolate. If you love chocolate pudding, chaga custard may take its place on your list of favorite desserts. During the autumn months when immune support requires significant attention, either by the spoonful or sliced into a pie this custard comforts as well as stacks the odds in your favor for fending off colds and flus.
| Servings | Prep Time |
| 61/2 cup servings or 8 pie slices | 40minutes |
| Cook Time |
| 10minutes |
|
|
- For custard
- 1 organic eggs
- 2 organic egg yolks
- 2 tbsp cornstarch
- 2 tbsp chaga mushroom powder
- 1 1/2 tbsp cocoa powder (Dagoba)
- 1/4 tsp salt
- 1/2 cup water
- 1/4 cup organic light brown sugar
- 1 1/2 cup organic heavy cream
- 3/4 cup organic 2% milk
- 3 1/2 oz semisweet chocolate, chopped
- 1 tsp vanilla extract
- 1 tsp chocolate extract
- 2 tbsp organic unsalted butter, cut into pieces
- For custard pie
- 1 prepared pie crust homemade or frozen (store bought)
- In large heatproof mixing bowl, whisk together cornstarch, whole egg and egg yolks. Set aside.
- In large 3quart heavy saucepan, whisk together chaga powder, cocoa powder, and salt. Add water and whisk until smooth.
- Heat on medium, whisking until just begins to simmer.
- Add brown sugar and continue whisking and swirling liquid around sides of pan to scrape all of powders and sugar. Bring to boil and continue to whisk while boiling for 5 minutes until all of sugar is dissolved. There may still be some black specks of the chaga powder visible, this is ok and will dissolve later in cooking process.
- Pour in cream and milk while whisking. Bring to boil over medium heat while stirring frequently with whisk or wooden spoon.
- Once mixture begins to boil, continue to boil for 1 minute then remove from heat. Ladle out ½ cup and add gradually to cornstarch and egg mixture, whisking constantly. Once incorporated, add another ½ cup of hot milk and sugar mixture, whisking.
- When well combined, pour all of cream, egg and chocolate chaga mixture in mixing bowl back into saucepan. Continue to cook over medium heat stirring constantly with rubber spatula or wooden spoon. Mixture will begin to thicken. If lumps form, whisk briefly until smooth. Bring to simmer, mixture will just barely bubble, do not boil. Continue stirring with spatula, scraping over bottom and around sides of saucepan to assure thorough mixing for 2 minutes.
- Remove saucepan from heat and add chopped chocolate, stir and then add vanilla extract, chocolate extract and butter pieces. Stir until chocolate and butter are melted and completely incorporated.
- Spoon into 8 ounce glasses or dishes while still warm, cover with small pieces of wax paper and allow to cool slightly on kitchen counter. Refrigerate to chill completely. (Skip this step and proceed to pie instructions if you are making a pie)
- Prepare pie and bake according to instructions. A store bought frozen pie is fine to use. Cool to room temperature after baking.
- After chopped chocolate and butter have completely melted into custard mixture, pour custard into prepared pie crust, smooth top and refrigerate for at least 3 hours until completely cool.
*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these brownies, use organic milk, cream, butter, brown sugar, eggs, and cornstarch if available.
*Chaga can purchased dried either ground or a powder.
Leave a Reply