John Myers
Ingredients for 6 servings:
- 1 liter whole milk, 3.5% fat
- 3 packs of vanilla pudding powder
- 10 tbsp sugar, maybe less
- 400 g cream, min. 30% fat
- n. B. Dark chocolate, coarsely grated
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes
Prepare a large mixing bowl and have cling film ready to cover. Mix the pudding mix and sugar in a mixing bowl or measuring jug and stir in enough milk. Measure the exact amount according to your taste. Bring the rest of the milk to a boil and stir in the mixed pudding mix. Cook the pudding according to the package instructions. Pour the hot pudding into the large mixing bowl and immediately place cling film on top of the hot pudding. Let the pudding cool and then let it rest in the refrigerator for at least 12 hours. It is best to prepare the pudding the evening before so that it can be used the next morning. The next day, whip the cream until stiff peaks form. Once the pudding has cooled, slowly whip it with a hand mixer until it has a creamy consistency. Carefully fold in the whipped cream. Either pour the finished pudding cream into a large glass bowl and cover until ready to serve, or divide it between small bowls. If desired, decorate with coarsely grated dark chocolate or serve the chocolate pieces separately. 1 serving has 444Kcal without the chocolate.
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