CHOCOLATE CREAM OR CUSTARD. No. 2

The chocolate custard can be baked up to 2 days ahead and stored covered in the refrigerator. Add the meringue topping just before serving for the best texture, or brown the meringue with a kitchen torch and serve immediately.

Store baked custard covered tightly with plastic wrap in the refrigerator for up to 3 days. If topped with meringue, the custard should be consumed within 24 hours as the meringue will begin to weep and lose its texture. Store custard and meringue separately if making ahead.