Pudding
2 1/2 cups of dark chocolate
2 tablespoons of unsalted butter, softened 1 can of condensed milk
4 eggs
Caramel Sauce
1/3 cup of granulated sugar
11/2 cup of heavy cream
4 large egg yolks
1 vanilla bean or 1 teaspoon of pure vanilla extract
To grease with butter a 20 centimeter diameter mold
Pour the mixture into the mold and bake in a preheated oven for about 1 hour, or until firm
Let it cool completely and refrigerate for at least 1 hour
Deseed
Caramel Sauce
Pour the ingredients into a saucepan and cook over low heat
Stir until thickened slightly, without boiling
Add vanilla extract
When cooled, spread over the pudding.
For the next day
The pudding can be stored in the refrigerator for up to 2 days, covered with plastic wrap
Pudding
2 1/2 cups of dark chocolate
2 tablespoons of unsalted butter, softened 1 can of condensed milk
4 eggs
Caramel Sauce
1/3 cup of granulated sugar
11/2 cup of heavy cream
4 large egg yolks
1 vanilla bean or 1 teaspoon of pure vanilla extract
To grease with butter a 20 centimeter diameter mold
Pour the mixture into the mold and bake in a preheated oven for about 1 hour, or until firm
Let it cool completely and refrigerate for at least 1 hour
Deseed
Caramel Sauce
Pour the ingredients into a saucepan and cook over low heat
Stir until thickened slightly, without boiling
Add vanilla extract
When cooled, spread over the pudding.
For the next day
The pudding can be stored in the refrigerator for up to 2 days, covered with plastic wrap
