Chocolate Custard Bars

• 2 sheets frozen puff pastry, , thawed
• 3/4 cup granulated sugar, plus 2 tbsp
• 1 cup cornstarch
• 1/3 cup cocoa powder, sifted, plus extra to dust
• 3 cups milk
• 1 1/4 cups heavy cream
• 7 oz milk chocolate, finely chopped
• 4 1/2 tbsp butter, chopped
• 3 None large egg yolks
• None None powdered sugar, to dust
• None None whipped cream, to serve

1. Preheat oven to 425u0b0F. Line base and sides of an 8 inch square cake pan with parchment paper, allowing ends to overhang.
2. Place puff pastry sheets on 2 baking trays. Prick all over with a fork and sprinkle evenly with 2 tbsp sugar. Bake for 12-15 mins, until golden and puffed. Let cool.
3. Meanwhile, in a large saucepan, whisk together remaining sugar, cornstarch and cocoa powder. Gradually whisk in 1/2 cup milk to form a thick paste. Stir in remaining milk and cream until smooth. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens. Simmer, stirring, for 3-4 mins, until very thick and smooth. Add chocolate and butter. Stir until melted and smooth. Remove from heat and stir in egg yolks.
4. Trim puff pastry sheets to fit snugly into cake pan. Place 1 sheet in pan, sugar-side down. Pour chocolate mixture over puff pastry, smoothing surface. Top with remaining puff pastry sheet while still hot, sugar-side up. Press down gently then chill until firm.
5. Cut into squares and dust with powdered sugar. Serve with whipped cream.

pastry, sugar, cornstarch, cocoa powder, milk, heavy cream, milk chocolate, butter, egg yolks, powdered sugar, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/34353 (may not work)