Ingredients
- 500 ml fresh milk
- 80 g sugar
- 45 g cornstarch
- 2 medium eggs
- 100 g milk couverture
Method
In a small saucepan, heat the milk and sugar over medium heat.
In a bowl, whisk the eggs and cornstarch together very well to avoid lumps.
Once the milk is hot, slowly add half of the milk to the egg mixture, whisking vigorously.
Right after, return the entire mixture to the saucepan and continue whisking over medium heat until the cream thickens.
Once the cream is ready, remove from the heat and add the couverture, stirring constantly until it melts and becomes a homogeneous chocolate cream.
Finally, divide the cream into the moulds of your preference.
