Chocolate custard

The following elaborations are needed for this recipe:

• Langue de chat biscuitts 

SETTING-UP

• Boil 3/4 of the milk with  75 g of chocolate coating per litre of milk so as   to aromatize.
• Mix the sugar with the creamed corn and dissolve in the remaining milk.
• Add the egg yolks and mix all..
• When the milk is well infused,add the mixture peviously strained through the Chinois.
• Blend all together and put over the heat until the mixture reaches 85 ºC.
• Remove from the heat and let it cool quickly.
• Put into bowls sprinkled with ground cinnamon and grain sugar.
• Garnish with a langue de chat biscuit.