Chocolate pudding with vanilla sauce

Ingredients for 4 servings:

• 500 ml milk
• 35 g cornstarch
• 3 tbsp cocoa powder
• 6 tbsp sugar
• 500 ml milk
• 4 g cornstarch
• 4 tbsp sugar
• 3 egg yolks
• 1 vanilla pod(s), including the pulp

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

without cream, with vanilla pod

For the vanilla sauce: Pour most of the milk into a saucepan and then pour about 1/5 into a mug. Add the egg yolks, cornstarch, and vanilla seeds to the milk in the mug. Add the sugar and the scraped vanilla pod to the milk in the saucepan. Whisk the mixture in the mug well. Bring the milk to a boil in the saucepan, stirring constantly, then remove the scraped vanilla pods from the saucepan. Now pour the mixture from the mug into the saucepan and bring to a boil again, stirring constantly. Once everything is boiling, remove the saucepan from the heat, pour the sauce into a jug, and let it cool. You can also use a hand blender to make the cooled sauce creamier. For the chocolate pudding: Just like with the sauce, pour the milk into a saucepan and divide about 1/5 into a mug. Return the sugar to the saucepan. Mix the cornstarch and cocoa powder together and whisk well with the milk in the mug. Bring the milk to a boil in a saucepan. Add the contents of the cup and bring back to a boil while stirring. Pour the pudding into a bowl or dish and let it cool. Tip: If you want your pudding a little fluffier, beat the egg whites from the separated eggs and fold them into the pudding. Once both have cooled, the custard and chocolate pudding will set.