Ingredients :
- Chocolate Pudding
- 150 grams sugar
- 3 tbsp corn starch
- 25 grams cocoa powder
- 400 ml milk
- 80 ml double cream
- 3 egg yolks
- 90 grams dark chocolate
- 15 grams butter
- Butterscotch Earl Grey pudding
- 660 ml milk
- 210 grams dark brown sugar
- 6 tablespoon corn starch
- 3 egg yolks
- 30 gram butter
- 2 teabags or 1 teaspoon loose leaf earl-grey
Method :
- In a heavy bottom saucepan, add the cream and milk and heat to a boil. (B)
- Using a ladle, scoop hot (A) into (B), whisking all the while. This process is called tempering, where it brings the egg up to temperature so that the egg will not coagulate.
- Once you have whisked in about 3 ladles of (B), pour the egg mixture into (B), and bring up to a boil, whisking all the time until it forms the consistency of ketchup.
- At this stage, add the butter and chocolate, and allow the residual heat to melt them and combine using a spatula.
- Transfer both puddings to separate bowls, cover with cling wrap (making sure to touch the pudding itself) and refrigerate for at least 4 hours.
- Once refrigerated, prepare to serve. Prepare serving cups. I used wine glasses(in my picture) and i piped my puddings in to get a neater presentation. You can choose to spoon in the mixture if you want.
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