Biscuit and Chocolate Pudding: A Decadent Dessert Delight

In a saucepan, combine the condensed milk, cream, and milk over medium heat.

In a separate bowl, whisk the cornstarch and egg yolks together until smooth.

Once the milk mixture begins to warm, slowly add the egg mixture while continuously stirring to avoid curdling.

Continue to cook the mixture on low heat, stirring constantly, until it thickens into a custard-like consistency (about 5-7 minutes).

Once thickened, remove from heat and set aside.

2. Prepare the Chocolate Cream:
In a saucepan, combine the condensed milk, milk, and chopped dark chocolate. Stir gently over medium heat until the chocolate has melted completely.

Add the butter and stir until smooth and glossy.

Once the mixture is fully combined, remove from heat and set aside to cool slightly.

3. Assemble the Pudding:
In a serving dish or individual cups, layer the biscuits on the bottom. You can break the biscuits if needed to fit the shape of your dish.

Pour a generous amount of white cream over the biscuits, making sure to spread it evenly.

Add another layer of biscuits on top of the white cream.

Pour the chocolate cream over the biscuits and spread evenly.

Continue layering with biscuits and creams until all ingredients are used up. Finish with a layer of chocolate cream on top.

4. Chill the Pudding:
Cover the pudding with plastic wrap or a lid and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set properly.

5. Serve:
Once chilled, the Biscuit and Chocolate Pudding is ready to serve! Garnish with some grated chocolate, fresh berries, or whipped cream if desired.

Serving and Storage Tips