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Ingredients
For the custard:
500 ml (2 cups) whole milk
3 large egg yolks
100 g (1/2 cup) granulated sugar
2 tbsp cornstarch
1 tsp pure vanilla extract
For the chocolate layer:
100 g (3.5 oz) dark chocolate (chopped)
100 ml (1/2 cup) heavy cream
1 tsp unsalted butter (optional, for gloss)
Instructions 1. Make the custard
Heat the milk in a saucepan over medium heat, but do not boil.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and light in color.
Gradually pour the warm milk into the egg mixture, whisking constantly to prevent it from curdling.
Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the vanilla extract.
Pour the custard into serving glasses or bowls and let it cool to room temperature. Then refrigerate for at least 2 hours.
2. Prepare the Chocolate Layer
In a small saucepan, heat the cream until it begins to steam (do not boil).
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