• 13½ tablespoons water

  • ½ cup cocoa powder

  • 1½ cup sugar 4 tablespoons +

  • 28 oz sweetened condensed milk

  • 1¼ cups milk

  • 3 eggs

  • 2 teaspoons of vanilla extract

  • 10½ oz heavy cream

 

Directions:

  1. In a pudding mold, add 1 cup of sugar and cook to caramelize.
  2. In a small saucepan, add water, cocoa powder and 4 tablespoons of sugar. Mix and cook over medium heat until the sugar melts and forms a syrup.
  3. Pour the mixture into the pudding mold and store in the freezer for 30 minutes.
  4. In a saucepan, add condensed milk, milk, 3 egg yolks and vanilla extract. Cook over low heat, stirring constantly until a thicker cream forms. Reserve.
  5. Beat the egg whites and slowly add the remaining sugar.
  6. Incorporate the condensed milk cream gently.
  7. Add heavy cream. Mix. Pour into the mold and store in the freezer for 3 hours.
  8. When serving quickly pass it over the stove flame and use a small knife to loosen.
Advertisements