2 and 1/2 cups of heavy cream
2 tablespoons of strong brewed coffee
1 and 1/2 cups of sweetened condensed milk
1/2 cup of whole milk
5 tablespoons (sopa) of cornstarch
3 tablespoons (sopa) of coffee liqueur
2 packages of cornstarch cookies (400g)
6 large egg yolks
Cobertura
200g of semisweet chocolate chips
1 can of heavy cream,
Acessório
English muffin tin lined with parchment paper
2 and 1/2 cups of heavy cream
2 tablespoons of strong brewed coffee
1 and 1/2 cups of sweetened condensed milk
1/2 cup of whole milk
5 tablespoons (sopa) of cornstarch
3 tablespoons (sopa) of coffee liqueur
2 packages of cornstarch cookies (400g)
6 large egg yolks
Cobertura
200g of semisweet chocolate chips
1 can of heavy cream,
Acessório
English muffin tin lined with parchment paper
In the evening before preparation, whisk together milk, sweetened condensed milk, coffee, egg yolks, and cornstarch in a medium saucepan over low heat for 20 minutes or until thickened
Remove from heat
Line the bottom of the tin with a little cream
Mix coffee liqueur into milk and soak cookies in that mixture
Arrange cookies over cream, forming two layers of
cookies
Add a little more cream
and cover with another two layers of cookies
Repeat the operation until ending with a layer of cookies
Cover with plastic wrap and refrigerate overnight
Cobertura
In a medium saucepan, heat heavy cream over low heat until warm
Add chocolate, whisking constantly until melted and smooth
Beware not to let it boil
Remove from heat and let cool slightly
Unmold the pudding onto a serving dish and cover with the chocolate mixture using an offset spatula
Serve immediately.
