About 1 quart (1 liter)

Since the custard is made without sugar, keep an eye on things as it will cook rather quickly. You can either use a flame-tamer or cook the custard in bain-marie, a bowl set over a pan of simmering water, to avoid overcooking if you’ve never made a custard before. And because I don’t like washing dishes, I use the same saucepan for cooking the custard that I used for dissolving and blooming the cocoa powder, I simply scrape it as clean as possible and use it again for making the custard.

If you’re concerned about the quantity of agave nectar here, you can reduce the amount to ½ cup (120 ml) if you wish, although it’s texture and taste is exactly right for me.