1. **Make the vanilla custard :**
– In a medium saucepan, heat the milk until it starts to simmer.
– In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
– Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
– Return the mixture to the pot and cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
– Remove from heat and stir in the vanilla extract and butter until the mixture is smooth.
– Transfer the vanilla custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and let it cool completely.
2. **Make the chocolate custard**:
– In a medium saucepan, heat the milk until it starts to simmer.
– In a separate bowl, whisk together the sugar, cornstarch, egg yolks and cocoa powder until well combined.
– Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
– Return the mixture to the pot and cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
– Remove from heat and stir in the vanilla extract and butter until the mixture is smooth.
– Transfer the chocolate cream to a bowl, cover with plastic wrap (pressing directly onto the surface to prevent skin from forming) and let cool completely.
3. **Assemble the :* dessert*–
In a serving platter or individual cups, pour a layer of vanilla cream and smooth it evenly.
– Pour a layer of chocolate cream over the vanilla cream and smooth it evenly.
– Repeat the layers if desired, finishing with a layer of chocolate on top.
4. **Garnish and serve :**–
Sprinkle the top with unsweetened cocoa powder.
– Refrigerate the dessert for at least 2 hours to set.
– Serve chilled and enjoy your creamy vanilla and layered chocolate dessert!
This recipe should create a delicious and visually appealing layered dessert similar to the one in your image.
Enjoy your meal!
