Chocolate Pudding with Homemade Custard
Ingredients
Chocolate pudding
- 45g oatbran
- 2 tbsp erythitrol gold
- 3 tsp cocoa powder
- 4 tbsp natural fat free yogurt
- 1 egg
- 1/2 tsp baking powder
Custard
- 1 tbsp erythitrol granulated
- 2 egg yolks
- 1 tbsp cornflour
- 200ml milk
- Vanilla extract
- Moroccan almond extract
Preparation
Chocolate pudding
Mix all chocolate pudding ingredients together.
Bake in a large ramekin for 22 minutes at 180°C.
Custard
In a glass jug, mix erythitrol granulated, egg yolks, and cornflour with a little milk to make fluid.
Top up to 200ml with milk.
Add vanilla extract and Moroccan almond extract.
Whisk and cover with clingfilm.
Microwave for 1 minute, stir, and repeat. Serve immediately.
