EASY EVERY DAY TRIED & TESTED RECIPES FOR EVERYONE AROUND ME

Chocolate Eclair Pudding

Ingredients

  • 400 ml Milk

  • 400 ml Heavy Cream

  • 2 Tsp Vanilla Essence

  • 8 Egg Yolks

  • 1/2 Cup Caster Sugar

  • 2 Tbsp Corn flour

  • 1 Cup Whipping Cream

  • 200 gm Chocolate Chips

  • 100 gm Dairy Milk Chocolate

  • 300 ml Heavy Cream

  • 24-30 Marie Biscuits

Method

Heat Milk, Cream and Vanilla in a saucepan over medium heat. Do not let it boil.

Whisk Egg Yolks, Sugar & Corn Flour in a bowl till pale yellow in color. 

Slowly Whisk in the hot milk mixture into the egg mixture, whisking constantly.

Pour in back into the pan and cook on low flame for about 4 minutes or until it has thickened. Strain and let it cool completely before using.

Melt Chocolate Chips, Dairy Milk Chocolate & Cream in a saucepan on low flame, till smooth. Let it cool completely before using.

In a Rectangular or square pyrex dish. Layer the biscuits first, pour custard and few spoons of ganache, swirl the ganache. Repeat the layers. Let it set in fridge for at least 2 hours preferably overnight.

Serve!!!

  1. Do not Boil the Cream and Vanilla mixture as it will raise the temperature of the mixture and it will be too thick to use.

  2. While pouring hot Milk mixture into Eggs mixture, add a table spoon at one time otherwise eggs will be cooked in hot milk.

  3. While making ganache keep the flame low otherwise chocolate will burn.

Notes