Chocolate Pudding with Egg Yolk Custard

Name: Chocolate Pudding with Egg Yolk Custard
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 CUSTARD; 4 egg yolks; 1/3 cup of granulated 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 CUSTARD
6
4 egg yolks
7
1/3 cup of granulated 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 CUSTARD
6
4 egg yolks
7
1/3 cup of granulated 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 (200°C)
2
In a bowl, mix all the pudding ingredients just to combine
3
Grease a 20 cm diameter mold with butter
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
Unmold and store in the refrigerator
7
PREPARE THE CUSTARD: Combine all the ingredients in a medium saucepan, stir constantly over low heat until slightly thickened, without boiling
8
Remove the vanilla extract, let it cool
9
Serve with the custard poured over the pudding
10
428 calories per serving
11
NOTE: You can prepare the pudding ahead of time and store it in the refrigerator, covered with plastic wrap, for up to two days.