RECIPE - Chocolate custard

A great warm-weather pudding that can be prepared in advance.

Ingredients
2 egg yolks
1/2 cup caster sugar
2 tbsp cornflour
3 tbsp cocoa powder
1/2 tbsp gelatine powder
2 cups milk
1 tsp vanilla extract

Preparation
1. Cream the egg yolks and sugar together in a saucepan until smooth and creamy.
2. Slowly incorporate the cornflour, gelatine powder and cocoa into the mixture with a whisk to ensure that there are no lumps.
3. Add the vanilla to the mixture.
4. Add the milk to the mixture in drips while constantly whisking to ensure a smooth consistency.
5. Place the saucepan on the stove on high heat and constantly whisk for roughly 4 minutes until it thickens, then immediately turn the heat off and whisk for a further 1 minute.
6. While still hot, transfer the custard to individual serving containers and refrigerate for at least 2 hours before serving.

Tips
Never leave the saucepan unattended. The mixture burns easily if not whisked for a few seconds.
When the custard has thickened, you will have less than 2 minutes to transfer it into containers before a skin develops on top. Otherwise, it is very difficult to pour/ladle and the presentation is ruined.
Turn the unused egg whites into meringue drops to top and decorate the custard.
Serve in little ramekins or shot glasses for a great impact.