Double Chocolate Custard Pie-Pudding. Add dissolved custard powder while stirring (make sure there are no custard clumps inside). Add dissolved chocolate powder, stir until boil and the mixture thickens. Layer over the pie crust, put on fridge.
Double Chocolate Custard Pie-Pudding is one of the most popular of recent trending meals in the world. Pour custard into a cast iron skillet over medium heat. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell. You can cook Double Chocolate Custard Pie-Pudding using 16 ingredients and 4 steps. Here is how you cook that.
Ingredients of Double Chocolate Custard Pie-Pudding
- You need of Pie Base:.
- Prepare 3 packs of Graham Crackers.
- You need 1 packs of milk marie biscuits.
- You need 300 grams of Baker's Mix butter (melted).
- It’s of Choco Custard:.
- It’s 8 tbsp of custard powder dissolved slowly in 2 cups of warm milk.
- It’s 6 tbsp of choco powder dissolved in 100ml hot water.
- You need 6 cups of milk.
- Prepare 1 cup of sugar.
- Prepare of Choco Jelly:.
- Prepare 1 pack of chocolate konnyaku jelly powder.
- It’s 1 pack of chocolate agar powder.
- It’s 1/2 cup of sugar.
- It’s 1500 ml of water.
- You need 100 ml of milk.
- Prepare 6 tbsp of chocolate powder.
In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about. Strain the pudding into a medium heatproof bowl.
Double Chocolate Custard Pie-Pudding step by step
- Grind graham crackers and milk marie biscuits, pour with melted butter and stir. Layer the crust in the pie pan around 2cm thick. (this recipe will make around 3 30x30cm pan) Put on fridge at least 1 hour..
- Mix 6 cups of milk with sugar, medium heat while stirring. Add dissolved custard powder while stirring (make sure there are no custard clumps inside). Add dissolved chocolate powder, stir until boil and the mixture thickens. Layer over the pie crust, put on fridge..
- Combine chocolate konnyaku powder, chocolate agar powder, chocolate powder, and sugar in a dry pan, stir until mixed thoroughly (this is to make sure the chocolate, konnyaku and agar makes no clumps and easier to stir later over stove). Pour water, medium to high heat, stir until boil..
- Add 1 cup of jelly mixture to pan, mix with the cold custard using fork/chopstick, layer with more jelly mixture. Cool in fridge for 2 or more hours and enjoy!.
Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about. Divide dark chocolate mixture among chilled glasses. Top the filling with the remaining chopped chocolate. Spoon whipped topping on top of the filling and spread out evenly. I dusted the top of the pie with cocoa powder because it was pretty!
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