Preparing a sweet dish is one of the toughest job for anyone. You have to be very careful on the amount of sugar you put in to make your sweet dish. Last time when I had made the Caramel Pudding, it was easier to me and from that time I wanted to make something different with custard. This was rather a challenge to me as I wanted to make this for someone who never used to like Custard at all. I love custard since my childhood but one fine day it clicked my mind to make a double layered custard with the chocolate layer giving the perfect color to the top layer by sitting firmly at the bottom of the designer glass. Having kept my fingers crossed I started preparing it and was literally confused how to separate the two layers so that they doesn’t mix up. At the end I was really satisfied how it came up.
Now I will tell you all how I made the Double-Layered Custard.
- 1 liter milk
- 2 eggs
- 4-5 heaped tbsp of custard powder
- 4-5 cups of sugar (Sweetness depends on you, you can add or reduce the quantity as per your choice)
- 5 tbsp of Chocolate powder
- 15-20 pieces of almond (chopped )
- Separate the milk in two halves in two containers as you want. You can separate it in two equal halves. I had the ratio of 750 ml and 250 ml. I had the 250 ml for the chocolate layer.
- Heat the milk in two different big bowls. Heat it for around 30-45 minutes and keep stirring without adding sugar. When you see the milk is turning thick, add the sugar as per your choice. Keep stirring well.
- On the other side for the chocolate layer, take two eggs and add 4 tbsp of room temperature milk and beat it all together.
- Add the egg and milk mix slowly to the 250 ml milk which you’re heating for the chocolate layer slowly so that it doesn’t form lumps. Now add the sugar and stir well.
- You will see its turning thick quickly, so keep stirring. Add the chocolate powder and mix well. Then let it boil for some more time on low flame.
- On the other hand, take a small bowl and add the custard powder and 4 tbsp of room temperature milk to it and it will form a nice yellow color.
- Now, add this slowly to the boiling milk and you will see a nice yellow color being formed. Stir well for some more time.
- Turn off the flame for both when you feel it’s good to take off.
- Add the chopped almonds to both the containers now and let it cool.
- When it cools off, pour it into glasses in which you want to serve and put it into the freezer.
- Take it out of the freezer after a minimum of 8-10 hours and garnish it as you want to. I used finely chopped almonds for garnishing and a chocolate bar.
- Serve cold. I bet it will be loved by all and even those who never used to like Custard at all.
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