Cream
4 egg yolks
1 can of condensed milk
2 and 1/2 cans of milk (use the can of condensed milk as a measure)
2 tablespoons of cornstarch
1 tablespoon of peanut butter essence
1/2 package of graham cracker crumbs, crushed
Chocolate cream
2 cans of milk (use the can of condensed milk as a measure)
4 tablespoons of chocolate
6 tablespoons of sugar
2 tablespoons of cornstarch
Topping
2 egg whites
4 tablespoons of sugar
1 cup of whipped heavy cream
Cream
4 egg yolks
1 can of condensed milk
2 and 1/2 cans of milk (use the can of condensed milk as a measure)
2 tablespoons of cornstarch
1 tablespoon of peanut butter essence
1/2 package of graham cracker crumbs, crushed
Chocolate cream
2 cans of milk (use the can of condensed milk as a measure)
4 tablespoons of chocolate
6 tablespoons of sugar
2 tablespoons of cornstarch
Topping
2 egg whites
4 tablespoons of sugar
1 cup of whipped heavy cream
Make the cream: heat all the ingredients, except for the graham crackers, and mix until thickened
Distribute in cups and let cool
Make the chocolate cream the same way and let it come to room temperature
Mix occasionally to prevent the formation of butterfat
While that's happening, make the topping: whip the egg whites until stiff and add the sugar gradually
Continue whipping until firm peaks form
Fold in the whipped heavy cream delicately
Spread the graham cracker crumbs over the cream and cover with the chocolate cream
Finish with the topping and refrigerate for 3 hours
When serving, decorate with sliced strawberries.
