Chocolate Dessert with Vanilla Custard

In a nonreactive saucepan, over medium-high heat, add 1 1/2 cups of milk, sugar, and cocoa. Bring to a simmer and remove from heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, egg yolks, vanilla and salt in a bowl. Gradually whisk the hot milk into the egg mixture, to temper the eggs. Return mixture to the saucepan and cook over medium-high heat, whisking continuously, until the pudding comes to a full boil. Reduce heat and simmer, continue whisking until thick, about 2 or 3 minutes more.

Line a muffin tin with 6 foil liners lightly sprayed with cooking spray. Pour the pudding into the foil liners. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.

For Vanilla Cream:

In a small saucepan, gently warm the milk over low heat until it is just hot. Whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk begins to steam, add half of the hot milk, to the egg mixture, whisking constantly. Add the milk and eggs back into the remaining hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170º F and is very thick. Remove from the heat, stir in the vanilla extract, and chill.

To Serve: