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1
Chocolate pudding: In a bowl, whisk egg yolks, sugar, corn starch and cocoa powder in a bowl until a thick paste is formed.
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2
(A)
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In a heavy bottom saucepan, add the cream and milk and heat to a boil.
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(B)
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Using a ladle, scoop hot (A) into (B), whisking all the while.
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This process is called tempering, where it brings the egg up to temperature so that the egg will not coagulate.
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7
Once you have whisked in about 3 ladles of (B), pour the egg mixture into (B), and bring up to a boil, whisking all the time until it forms the consistency of ketchup.
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8
At this stage, add the butter and chocolate, and allow the residual heat to melt them and combine using a spatula.
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Butterscotch earl grey pudding: Repeat the same steps done for the chocolate pudding, just in this case, using brown sugar and following the new quantities instead.
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10
Also, add your tea in to infuse the milk with the flavor.
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11
Transfer both puddings to separate bowls, cover with cling wrap (making sure to touch the pudding itself) and refrigerate for at least 4 hours.
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Once refrigerated, prepare to serve.
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13
Prepare serving cups.
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14
I used wine glasses(in my picture) and i piped my puddings in to get a neater presentation.
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15
You can choose to spoon in the mixture if you want.
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16
GARNISH (optional): 1. add fruits on top 2.
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Chocolate shavings 3.
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18
Whipped cream
