Mix the
corn starch with the egg yolks. Melt the butter and put in the sugar. Heat
until sugar turns brown, stir well. Add the milk and heat until the sugar mass
dissolves, this may take several minutes. Take the pan of the fire. Mix the
hot sugar milk with the corn starch mixture. Put back on the fire and reheat
slowly until it thickens. Don't cook. Put the pudding in a mould and
refrigerate for 4 hours. Decorate with brown sugar.
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Split
the eggs. Beat the egg whites until they are fluffy. Beat the yolks with half
of the sugar until they are white and thick. Beat the butter with the rest of
the sugar, mix with the yolks. Stir in flour and custard powder. Carefully
stir in the egg whites. Split the batter in two; in one half, stir in the
spices and the cacao.
Put a very thin layer of dark batter in an oven dish and put under the grill
for approximately 3 minutes (watch out for burning!). Add a layer of yellow
batter and repeat the procedure; than dark again, etc, until all batter
finished. Turn off the grill and leave the cake in the oven for 15 minutes.
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