Chocolate Blancmange With CrèMe Anglaise

• 1/3 cup cornstarch
• 1 teaspoon cocoa powder
• 2 1/2 cups milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 vanilla bean seeds scraped out
• 1/4 cup granulated sugar
• 4 egg yolks
• strawberries quartered, to serve

1. Whisk together cornstarch and cocoa powder with a little milk until smooth. Gradually whisk in remaining milk. Transfer to a medium saucepan and add sugar. Bring to a boil, stirring constantly. Reduce heat and simmer for 3 mins, stirring. Add vanilla. Distribute between 4 - 4.25 oz molds and chill until firm.
2. Meanwhile, to make the creme anglaise, combine milk, vanilla bean, vanilla bean seeds and 2 tbsp sugar in a medium saucepan. Gently heat until hot. Whisk egg yolks with remaining sugar until pale. Slowly whisk in hot milk then return to saucepan and cook, stirring constantly, over low heat for 10-15 mins, until mixture thickens and coats the back of a spoon. Cover surface directly with plastic wrap and chill.
3. Turn blancmange out onto serving plates. Serve with creme anglaise and strawberries.

cornstarch, cocoa powder, milk, sugar, vanilla, milk, vanilla bean seeds, granulated sugar, egg yolks, strawberries

Taken from www.yummly.com/recipe/Chocolate-Blancmange-with-Creme-Anglaise-1403628 (may not work)