Bicolour cream cup
Instructions
In a small saucepan, bring the milk to a boil.
Work the egg yolks with sugar until mixture is smooth; Add the flour and vanillin; stir with a wooden spoon and add to the boiling milk, stirring.
Pour the mixture into a pan over heat, boil for 5-6 minutes, stirring constantly.
Remove the custard from the heat and allow to cool, stirring occasionally.
Add the Cointreau, stir and divide into two bowls.
Melt chocolate in double boiler and add it to a half cream.
Whip the cream and divide it between the two custards gently.
Pour the cream in cups by alternating colors and keep them in the refrigerator.
When serving, garnish the surface of the cream with the sugar in the chocolate and the chocolate on vanilla.
Ingredients and dosing for 4 persons
- 50 cl of milk
- 100 g of sugar
- 4 egg yolks
- 50 g of flour
- 200 g of cream
- 1 sachet of vanillin
- 100 G = = Chocolate
- 3 tablespoons of cointreau
- 1 tablespoon of chopped chocolate
- 1 tablespoon of granulated sugar