Chocolate, Vanilla, Hazelnut Layered Pudding

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Average: 5 (2 votes)
(2 votes)
Chocolate, Vanilla, Hazelnut Layered Pudding
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
6
For the vanilla custard
200 milliliters milk
½ Vanilla bean
2 egg yolks
40 grams sugar
15 grams cornstarch
1 pinch salt
For the chocolate pudding
200 milliliters milk
3 tablespoons dark Cocoa
2 egg yolks
50 grams sugar
15 grams cornstarch
1 pinch salt
For the hazelnut pudding
200 milliliters milk
30 grams finely ground, roasted Hazelnuts
1 tablespoon chocolate hazelnut spread
2 egg yolks
40 grams sugar
15 grams cornstarch
1 pinch salt
How healthy are the main ingredients?
sugarsugarsaltCocoa

Preparation steps

1.

For the vanilla custard:

2.

Slit the vanilla bean lengthwise and scrape the seeds into a saucepan along with the vanilla bean and milk and bring to a boil, remove from the heat.

In the bowl of an electric mixer, beat the egg yolks with the sugar until thick and creamy, mix in the flour. Gradually stir the warm milk into the egg yolk cream, then pour all pour back into the pan. Fish out the vanilla bean and cook over low heat, stirring constantly until thick (do not boil).

3.

For the chocolate pudding:

4.

Pour the milk into a saucepan and bring to a boil, stir in the cocoa and remove from the heat. In the bowl of an electric mixer, beat the egg yolks with the sugar until thick and creamy, mix in the flour. Gradually add the warm milk to the egg yolk cream, pour everything back into the pan and cook over low heat, stirring constantly until thick (do not boil).

5.

For the hazelnut pudding:

6.

Pour the milk into a saucepan and bring to a boil, stir in the nuts and nougat, remove from heat. In the bowl of an electric mixer, beat the egg yolks with the sugar until thick and creamy, mix in the flour. Gradually add the warm milk to the egg yolk cream, pour everything back into the pan and cook over low heat, stirring constantly until thick (do not boil).

7.

Cool the puddings to room temperature, stirring occasionally to prevent a skin from forming, then carefully layer into glasses. Refrigerate and until set.