Earl Grey Butterscotch and Chocolate pudding

• 150 grams sugar
• 3 tbsp corn starch
• 25 grams cocoa powder
• 400 ml milk
• 80 ml double cream
• 3 egg yolks
• 90 grams dark chocolate
• 15 grams butter
• 660 ml milk
• 210 grams dark brown sugar
• 6 tablespoon corn starch
• 3 egg yolks
• 30 gram butter
• 2 teabags or 1 teaspoon loose leaf earl-grey

1. Chocolate pudding: In a bowl, whisk egg yolks, sugar, corn starch and cocoa powder in a bowl until a thick paste is formed.
2. (A)
3. In a heavy bottom saucepan, add the cream and milk and heat to a boil.
4. (B)
5. Using a ladle, scoop hot (A) into (B), whisking all the while.
6. This process is called tempering, where it brings the egg up to temperature so that the egg will not coagulate.
7. Once you have whisked in about 3 ladles of (B), pour the egg mixture into (B), and bring up to a boil, whisking all the time until it forms the consistency of ketchup.
8. At this stage, add the butter and chocolate, and allow the residual heat to melt them and combine using a spatula.
9. Butterscotch earl grey pudding: Repeat the same steps done for the chocolate pudding, just in this case, using brown sugar and following the new quantities instead.
10. Also, add your tea in to infuse the milk with the flavor.
11. Transfer both puddings to separate bowls, cover with cling wrap (making sure to touch the pudding itself) and refrigerate for at least 4 hours.
12. Once refrigerated, prepare to serve.
13. Prepare serving cups.
14. I used wine glasses(in my picture) and i piped my puddings in to get a neater presentation.
15. You can choose to spoon in the mixture if you want.
16. GARNISH (optional): 1. add fruits on top 2.
17. Chocolate shavings 3.
18. Whipped cream

sugar, corn starch, cocoa powder, milk, cream, egg yolks, chocolate, butter, milk, brown sugar, corn starch, egg yolks, butter, loose leaf earl

Taken from cookpad.com/us/recipes/292075-earl-grey-butterscotch-and-chocolate-pudding (may not work)