Creado con IA
Chocolate Almond Custard Pudding
45 min 289 kcal por ración Media
Ingredientes
4 Raciones
- Bush cocoa powder50 g
- Weikfield custard powder50 g
- Bakers gelatin10 g
- Almonds50 g
- Sugar50 g
- Milk500 ml
Preparación
- 1
In a small bowl, dissolve the Bakers gelatin in a little warm water and set aside.
- 2
In a saucepan, combine the Bush cocoa powder, Weikfield custard powder, and sugar.
- 3
Gradually add the milk to the saucepan, stirring continuously to avoid lumps.
- 4
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
- 5
Remove the saucepan from the heat and stir in the dissolved gelatin until fully incorporated.
- 6
Chop the almonds and fold them into the custard mixture.
- 7
Pour the mixture into serving dishes or a large bowl and let it cool to room temperature.
- 8
Once cooled, refrigerate the pudding for at least 2 hours or until set.
- 9
Serve chilled, garnished with additional chopped almonds if desired.
