Ingredients
- 1L Milk
- 150 gr. Sugar
- 200 gr. Pureed strawberries
- 4 Medium eggs
- 80 gr. Corn flour
- 125 gr. Classic couverture ION
Method
In a large pot, put the milk, sugar, and the pureed strawberries and heat them.
In a large bowl, put the eggs and corn flour and mix well with a whisk, making sure
no lumps remain.
While continuing to stir, slowly add the hot milk mixture to the egg mixture.
Finally, return the entire mixture to the pot and stir until the cream thickens.
Remove from the heat and add the couverture chocolate, stirring until it melts
completely.
Divide the cream into bowls and place them in the refrigerator for at least 1 hour.
