**For the vanilla custard:**
– 2 cups milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 2 teaspoons vanilla extract
– 2 tablespoons unsalted butter
**For the chocolate cream:**
– 2 cups milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 2 tablespoons unsalted butter
**For the topping:**
– Unsweetened cocoa powder, for dusting
Instructions:
1. **Make the vanilla custard:**
– In a medium saucepan, heat the milk until it begins to simmer.
– In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
– Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
– Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
– Remove from the heat and whisk in the vanilla extract and butter until smooth.
– Transfer the vanilla custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let cool completely.
2. **Make the Chocolate Cream:**
– In a medium saucepan, heat the milk until it begins to simmer.
– In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and cocoa powder until well combined.
– Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
– Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
– Remove from the heat and whisk in the vanilla extract and butter until smooth.
– Transfer the chocolate cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let cool completely.
3. **Assemble the Dessert:** – In a serving dish or individual cups, pour a layer of vanilla custard and smooth it evenly. – Pour a layer of chocolate custard over the vanilla custard and smooth it evenly. – Repeat the layers if desired, finishing with a layer of chocolate on top.
4. **Garnish and Serve:** – Dust the top with unsweetened cocoa powder. – Refrigerate the dessert for at least 2 hours to set. – Serve chilled and enjoy your creamy vanilla and chocolate cream dessert!
