Serves 1
Directions
- 1Combine egg yolks, cornstarch, and sugar in a bowl and whisk.
- 2Pour in 250ml all-purpose cream and 1 can (370ml) evaporated milk, then whisk until well combined.
- 3Strain the mixture into a pan.
- 4Add a pinch of salt to the mixture in the pan.
- 5Cook the mixture over heat while whisking until it thickens.
- 6Add 1 tsp of vanilla extract to the thickened mixture and mix well.
- 7Transfer the custard cream to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, then chill.
- 8In a separate bowl, pour 500ml of all-purpose cream and whip until soft peaks form.
- 9Add 1 can of condensed milk to the whipped cream and whip again until well combined and thick.
- 10Add the chilled custard cream to the whipped cream mixture.
- 11Whip the mixture until smooth and well combined.
- 12Prepare a rectangle dessert container (300ml).
- 13Pipe a layer of the cream mixture into the bottom of the container.
- 14Place a layer of graham crackers on top of the cream.
- 15Pipe another layer of cream over the graham crackers.
- 16Smooth out the top cream layer with a spatula.
- 17Repeat the layering process for multiple containers.
- 18Heat 250ml of all-purpose cream in a pan until warm.
- 19Pour the warm cream over 180ml of dark chocolate in a bowl.
- 20Stir the chocolate and cream until the chocolate is completely melted and smooth.
- 21Pour the melted chocolate mixture evenly over the top of each cream cake in the containers.
- 22Cover the containers with their lids.
Ingredients
- 4 egg yolks
- 2 tbsp cornstarch
- 0.5 cup sugar
- 1 pinch salt
- 250 ml all purpose cream
- 1 can (370ml) evaporated milk
- 1 tsp vanilla extract
- 500 ml all purpose cream
- 1 can condensed milk
- 250 ml all purpose cream
- 180 ml dark chocolate
- graham crackers
Equipment
whiskpanstrainerspatulaplastic wraphand mixerpiping bagrectangle dessert container
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