4 units
Vegetable oil (for greasing)
One-half cup all-purpose flour (90g)
One-fourth cup cornstarch (30g)
Two cups whole milk (480ml)
60g semisweet chocolate chips
One teaspoon vanilla extract
For the sauce
2 eggs
One-fourth cup all-purpose flour (45g)
One-half cup scalded whole milk (120ml)
One-half cup coconut milk (120ml)
4 units
Vegetable oil (for greasing)
One-half cup all-purpose flour (90g)
One-fourth cup cornstarch (30g)
Two cups whole milk (480ml)
60g semisweet chocolate chips
One teaspoon vanilla extract
For the sauce
2 eggs
One-fourth cup all-purpose flour (45g)
One-half cup scalded whole milk (120ml)
One-half cup coconut milk (120ml)
Grease four 3/4-cup ramekins with vegetable oil
Set aside
In a large saucepan, whisk together the flour and cornstarch
Gradually add in the milk, whisking constantly
Bring to a simmer over low heat, whisking constantly, until thickened (about 5 minutes)
Add in the chocolate and whisk until melted (about 2 minutes)
Remove from heat and stir in the vanilla extract
Distribute the mixture among the prepared ramekins and let cool
Cover with plastic wrap and refrigerate until firm (about 2 hours)
For the sauce, beat the eggs with the flour until light and fluffy (about 5 minutes)
Gradually add in the milk, beating constantly
Add in the coconut milk and mix well
Transfer to a medium saucepan and cook over low heat, whisking constantly, until slightly thickened (about 2 minutes)
Pour into a shallow dish and let cool
Unmold the puddings onto four serving plates and serve with the sauce on the side
460 calories per unit
