pastry custard

source: me ...

for the chocolate sauce:

20cl of liquid cream

100g milk chocolate or black as you want

1 broken pate of the trade (that's enough, it is to break it ...)

icing sugar

custard cream:

500 ml of milk



5 cl of water

40g of mazena

4 egg yolks on
120g of caster sugar

1 vanilla pod

Boil the milk with the vanilla bean split in half and scraped into a large saucepan. Let cool.

Whisk the yolks and sugar, add the maizena, then pour the hot milk by removing the vanilla pod.

Pour the mixture back into the pan and thicken a few minutes on soft fire whipping.

to go back to the pots of the multidelice

I made 8 pots

put water in the bottom the yoghurt

program 3 (dessert course) and for 35 min

during this time

heat 20 cl of cream, when it is hot extinguish fire and add 100g of milk chocolate, for more flavor I add 1 ca soup ... melt

to cool the jars of pudding,

pour a a little chocolate sauce on each,

cook 1 crushed dough sprinkled with icing sugar until it is golden,

let cool then with a big knife break this dough Roughly

, when you want to taste your flan, sprinkle with these broken pieces of pasta ....