INGREDIENTS :
1 liter of milk
70 g of cornstarch
300 g of dark chocolate
1 tsp liquid vanilla
200 g of whole liquid cream
4 eggs
170 g of brown sugar
1 puff pastry ready to roll out
PREPARATION OF THE RECIPE :
1-Unroll the dough. To help you darken the cake pan, I invite you to cut it in half.
Place the dough in a buttered mold 18 cm in diameter then place the other piece of dough. Then, you weld the pasta together and you have to cut off the excess pasta that overflows. Store in the freezer while you prepare the cream.
2-Heat the milk and full cream.
3-Meanwhile, whisk the eggs with the sugar and the liquid vanilla then add the cornstarch.
4-Pour a first part of hot milk over the egg mixture while mixing then add the remaining milk and transfer everything into the saucepan.
5-Cook everything over medium heat, stirring constantly. Once the mixture has thickened and begins to bubble, continue cooking for 3 minutes. Incorporate the dark chocolate pieces into the hot cream.
6-Pour the cream into the mold and bake in an oven preheated to 190°C fan-forced for between 40 and 45 minutes.
The top should be browning and the cake will be jiggly.
7-Leave to cool then refrigerate overnight and enjoy!
