2/3 glass granulated sugar
2 tablespoons cornstarch
1/8 teaspoon fit salt
3 glasses entire milk
4 expansive egg yolks
1/2 teaspoon immaculate vanilla concentrate
6 ounces self-contradicting chocolate, hacked
1/2 teaspoon unsweetened cocoa powder
In a medium pan, consolidate the sugar, cornstarch, and salt. Include 1/3 container of the milk, blending to structure a smooth glue. Rush in the egg yolks and the remaining milk.
Cook the mixture over medium-low hotness, mixing continually with a wooden spoon or spatula until thickened, 12 to 15 minutes (don’t permit to bubble). Expel from hotness.
Include the vanilla and chocolate, blending until the chocolate is liquefied and the mixture is smooth. Put into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, secured, until chilled, at minimum 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.