1/2 liter of milk
6 eggs
1 1/2 cups (confectioners' sugar) condensed milk
1 1/2 cups (confectioners' sugar) heavy cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 cups chopped pecans
1/2 liter heavy cream, fresh
Sauce:
1 cup chopped pecans
2 tablespoons unsweetened cocoa powder
2 tablespoons water
1/2 liter of milk
6 eggs
1 1/2 cups (confectioners' sugar) condensed milk
1 1/2 cups (confectioners' sugar) heavy cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 cups chopped pecans
1/2 liter heavy cream, fresh
Sauce:
1 cup chopped pecans
2 tablespoons unsweetened cocoa powder
2 tablespoons water
Cook the milk, eggs, condensed milk, heavy cream, flour, and vanilla extract over medium heat until a creamy mixture forms
While it cools, warm the egg whites in a double boiler and beat them with 1/2 cup granulated sugar in an electric mixer until stiff peaks form
Pour into a larger bowl and mix with the reserved cream and heavy cream, fresh. Reserve
Sauce
Heat the pecans in a pudding mold until it reaches caramel stage
Spread it evenly over the pudding with the dissolved chocolate and water
Finally, pour the mixture into the mold, cover with plastic wrap, and refrigerate for about 2 hours
Unmold and serve.
