Melt chocolate either in the microwave or in a glass bowl over a pot of water (make sure the water does not touch the bottom of the bowl) on low heat. Set aside to cool to warm.In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously (don't stop) until thickened, remove to a glass bowl and whisk in melted cooled chocolate until combined.Cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 3 hours. Enjoy!
Melt the chocolate either in a microwave or in a glass bowl over a pot of water (bain-marie) make sure the water doesn't touch the bottom the bowl. on low/medium heat. Set aside to cool to warm.
In a medium pot or saucepan, heat the milk and cream until very hot or one bubbles start to form around the edges, but do not boil. Remove from heat and let cool to warm.
In a medium pot add the yolks and sugar, whisk together until combined, then whisk in the flour and vanilla, place the pot over low/medium heat.
Pour the warm cream mixture into the egg mixture, and whisk continuously until thickened, (don't stop). Whisk the melted chocolate into the thickened pastry cream until combined.
Transfer the pastry cream to a heat resistance glass bowl, cover the pastry cream with plastic wrap (make sure wrap touches the cream mixture) and refrigerate for at least 3 hours before using.
Depending how long you leave the cream in the fridge you may want to whip it for about 30 seconds to get it nice and creamy again. Enjoy!
Notes
You can keep this crema pasticcera in the refrigerator covered for 4-5 days. If a skin forms on the top while in storage, just scrape it off gently with a butter knife. Do not mix it in with the pastry cream, as it will cause unpleasant lumps.
Do not freeze your leftovers. Upon thawing it tends to separate and curdle.