Chocolate Pudding with Egg Custard Sauce

Name: Chocolate Pudding with Egg Custard Sauce
Yield: 10
Ingredients: 2 1/2 cups of instant chocolate powder (275 g); 1 can of sweetened condensed milk (395 g); 2 tablespoons of melted butter; 4 eggs; FOR THE SAUCE; 4 egg yolks; 1/3 cup of sugar (60 g); 1 1/2 cups of milk (360 ml); 1 teaspoon of vanilla extract or 1 tablespoon of vanilla essence

1
2 1/2 cups of instant chocolate powder (275 g)
2
1 can of sweetened condensed milk (395 g)
3
2 tablespoons of melted butter
4
4 eggs
5
FOR THE SAUCE
6
4 egg yolks
7
1/3 cup of sugar (60 g)
8
1 1/2 cups of milk (360 ml)
9
1 teaspoon of vanilla extract or 1 tablespoon of vanilla essence

Ingredients

1
2 1/2 cups of instant chocolate powder (275 g)
2
1 can of sweetened condensed milk (395 g)
3
2 tablespoons of melted butter
4
4 eggs
5
FOR THE SAUCE
6
4 egg yolks
7
1/3 cup of sugar (60 g)
8
1 1/2 cups of milk (360 ml)
9
1 teaspoon of vanilla extract or 1 tablespoon of vanilla essence

Directions

1
Preheat the oven to 400°F (quente)
2
In a bowl, mix all the pudding ingredients together just to homogenize
3
Grease a mold with butter and place it in a 20 cm diameter ring
4
Pour the mixture into the mold and bake for about 1 hour or until firm
5
Let it cool completely and then refrigerate for at least 1 hour
6
Remove from the mold and keep in the refrigerator
7
PREPARE THE SAUCE: Place all the sauce ingredients in a medium-sized pan, mix well, and cook over low heat, stirring constantly, until slightly thickened
8
Remove the vanilla extract, let it cool, and serve with the pudding
9
Serve 428 calories per slice
10
NOTE: You can prepare the pudding ahead of time and store it in the refrigerator, covered with plastic wrap, for up to two days.