Soft Chocolate Pudding With Custard Sauce

Name: Soft Chocolate Pudding With Custard Sauce
Total time: 2700 s
Cuisine: American
Ingredients: Pudding Ingridients :; 1000 ml Full Cream Milk; 150 g Granulated Sugar; 250 g Dark Chocolate; 15 g Agar-Agar Powder / Gelatine Works Fine; Custard Ingridients :; 500 ml Full Cream Milk; 250 g Granulated Sugar; Vanilla Extract; 5 Egg Yolk; Cocktail Rhum (Optional); Slurry

Home Cooking Wonderland @cook_14115531

Central Jakarta - Indonesia

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For The Full Tutorial Video For This Recipe to Make It More Clear, Feel Free to Visit My Youtube Channel & For More Recipe Video, And Dont Forget to Like, Comment & Subscribe, ^_^

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Home Cooking Wonderland @cook_14115531

Central Jakarta - Indonesia

For The Full Tutorial Video For This Recipe to Make It More Clear, Feel Free to Visit My Youtube Channel & For More Recipe Video, And Dont Forget to Like, Comment & Subscribe, ^_^

https://youtu.be/kebGhGhC7L4

For The Full Tutorial Video For This Recipe to Make It More Clear, Feel Free to Visit My Youtube Channel & For More Recipe Video, And Dont Forget to Like, Comment & Subscribe, ^_^

https://youtu.be/kebGhGhC7L4

Saved

Ingredients

30-45 Minute

Pudding Ingridients :
1000 mlFull Cream Milk
150 gGranulated Sugar
250 gDark Chocolate
15 gAgar-Agar Powder / Gelatine Works Fine
Custard Ingridients :
500 mlFull Cream Milk
250 gGranulated Sugar
Vanilla Extract
5Egg Yolk
Cocktail Rhum (Optional)
Slurry

Saved

Steps

30-45 Minute

1

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2

Heat 1000ml of Full Cream Milk, Then Add the Sugar & Agar-Agar Powder, Mix Well. Then, Add the Chocolate & Let it Melt With the Hot Milk. Stir Until All the Chocolate Evenly Incorporate With the Milk.
3

Move to a Mold / A Round Bowl, And Rest to Cooldown on a Counter Top, After The Pudding is Cooldown, Put it on the Fridge for About 5-6 Hour to Set.
4

Making teh Custard : Heat 500ml of Milk And Let it Boil in a Low Heat. Add Sugar & Vanilla While Stiring. After the Milk is Hot Enough, Temper the Egg by Adding the Hot Milk to the Egg Yolk While Stiring the Egg Yolk, So The Egg Doesn't Scrambled. Put Back the Tempered Egg to the Pan of Milk & Add Cocktail Rhum & Slurry to Thicken the Custard.
5

I Hope You Guys Enjoyed This Recipe... ^_^