200 g of bread or your preferred loaf
1/2 cup (chá) of chocolate milk
Butter for greasing
Filling
2 1/2 cups (chá) of milk
2 egg yolks
2 tablespoons of cornstarch
Vanilla drops
Meringue
4 large egg whites
6 tablespoons
of sugar
200 g of bread or your preferred loaf
1/2 cup (chá) of chocolate milk
Butter for greasing
Filling
2 1/2 cups (chá) of milk
2 egg yolks
2 tablespoons of cornstarch
Vanilla drops
Meringue
4 large egg whites
6 tablespoons
of sugar
1
Cut the bread into slices and line the bottom and sides of a buttered refrigerator with it
Moisten the bread with chocolate milk. Reserve
2
Prepare the cream: in a blender, beat the milk, egg yolks, cornstarch, and mix in vanilla drops
Transfer to a saucepan and simmer over low heat, stirring constantly until thickened
Let it cool
3
To prepare the meringue, beat the egg whites until stiff, gradually adding sugar and continuing to beat until firm peaks form
4
Place the cream over the bread, cover with the meringue, and bake in a preheated oven at 220°C until golden brown.
