Chocolate Hazelnut Custard


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Preparation Time : 40 to 50 minutes.

Cooking Time : 30 minutes + setting each layer in the refrigerator for about 1/2 an hour to one hour.

Serving : 8 to 10 members

Description

Three layered , three textured yummylishous pudding . When ever I make this every one at home throw their deit into The bin and dig into the pudding as much as they can .

Ingredients for First Layer

Ingredients
Quantity
Digestive biscuit1 packet ( 150 gm ) crushed
butter 2 table spoons

Ingredients for Second Layer

Ingredients
Quantity
Nutella 1 cup
gelatin 3 table spoons dissolved in 5 tablespoons of water and double boiled
fresh cream 1 cup

Ingredients for Third Layer

Ingredients
Quantity
curstard powder3 tablespoons
milk2 cups
sugar6 table spoons
fresh cream 1 cup
china grass10 gm
condensed milk 1 tin ( 400 gm )
vanilla essence1 tea spoon

Method for First Layer :

  1. Rub the butter into the biscuit crumbs till it resembles bread crumbs .
  2. Press down into a greased spring form vessel  and refrigerate for 1/2 an hour or more to set .

Method for Second Layer :

  1. Beat Nutella and cream together .
  2. Add the double boiled gelatin ( cool to room temperature) and mix well .
  3. Pour onto the hardened biscuit base and refrigerate again for one hour to set .

Method for Third Layer :

  1. Soak china grass in one cup water .
  2. Mix milk , condensed milk , cream and sugar together . Bring  to boil adding the soaked china grass and cook till china grass dissolves .
  3. Add venilla essence and cursturd powder dissolved in little water . Keep stiring making sure no lumps are formed and cook to a thick cursturd
  4. Take away from flame and cool down to room temperature . Strain and pour over the set Nutella layer and leave to set in the refrigerator for three Hours or more .
  5. Remove the spring form and cut and serve .
  6. Can garnish with chocolate shavings but I avoided the garnish as there is more than enough calories as such.