1 cup of sugar
8 tablespoons of all-purpose flour
4 1/2 cups of milk
150 grams of bittersweet chocolate, chopped
1 1/2 teaspoons of vanilla
For the sauce:
2 eggs
1/3 cup of sugar
1 cup of hot milk
1/2 cup of coconut milk
1 cup of sugar
8 tablespoons of all-purpose flour
4 1/2 cups of milk
150 grams of bittersweet chocolate, chopped
1 1/2 teaspoons of vanilla
For the sauce:
2 eggs
1/3 cup of sugar
1 cup of hot milk
1/2 cup of coconut milk
In a pot, mix the sugar and flour
Add the milk gradually, stirring constantly
Cook over low heat, stirring always, until it thickens
Add the chocolate and stir until melted
Remove from heat and add vanilla
Place in a decorative mold, slightly greased with butter, and refrigerate until firm
Prepare the sauce: Beat the eggs with sugar until smooth and light yellow
Add hot milk gradually and beat always
Add coconut milk, mix, and cook over low heat, stirring always, until it thickens slightly and covers the spoon
Don't let it boil
Remove from heat and let cool
Demold the pudding and serve with sauce
Serve 12 portions.
