ROTI DIBIKIN INI ENAK BANGET | PUDING COKLAT ROTI TAWAR

Puding Coklat Roti Tawar

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Bahan Puding:

Bahan Vla:

Masukkan roti tawar yang sudah disobek kecil-kecil, gula pasir, dark cooking chocolate, bubuk agar-agar putih, coklat bubuk, dan susu cair ke dalam chopper atau blender.
Blender hingga adonannya halus dan tercampur rata.
Tuang adonan ke dalam panci.
Campur kuning telur dengan tiga sendok makan adonan, aduk hingga tercampur rata, lalu sisihkan.
Masak adonan dengan api sedang sambil terus diaduk hingga mendidih, mengental, dan coklat batangnya lumer semua, lalu matikan api.
Tuang campuran kuning telur ke dalam panci, lalu aduk hingga tercampur rata.
Nyalakan lagi api kompornya, masak sambil terus diaduk hingga mendidih kembali, lalu matikan api.
Basahi loyang dengan air putih supaya pudingnya lebih mudah dikeluarkan, lalu tuang adonan ke dalam loyang.
Biarkan hingga uap panasnya hilang, lalu masukkan ke dalam kulkas minimal dua jam sampai pudingnya set.
Untuk fla, larutkan tepung maizena dengan sedikit susu cair, aduk hingga tercampur rata, lalu tuang ke dalam panci.
Masukkan susu kental manis, vanila, dan sisa susu cair, lalu aduk hingga tercampur rata.
Masak dengan api sedang sambil terus diaduk hingga mendidih dan mengental, lalu matikan api; kalau flanya bergumpal boleh disaring dulu.
Biarkan hingga uap panasnya hilang, lalu simpan fla di dalam kulkas.
Setelah pudingnya set, renggangkan bagian pinggirnya lalu keluarkan puding dari loyang.
Potong puding sesuai selera, lalu siram dengan fla yang sudah dingin.

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Pudding Ingredients:

Sauce Ingredients:

Put the torn up sliced bread, sugar, dark cooking chocolate, plain jelly powder, cocoa powder, and liquid milk into a chopper or blender.
Blend until the mixture is smooth and evenly combined.
Pour the mixture into a pot.
Mix the egg yolk with three tablespoons of the mixture, stir until combined, then set it aside.
Cook the mixture over medium heat while stirring constantly until it boils, thickens, and the chocolate has fully melted, then turn off the heat.
Pour the egg yolk mixture into the pot, then stir until evenly combined.
Turn the heat back on and cook while stirring constantly until it boils again, then turn off the heat.
Wet the tin with water so the pudding turns out more easily, then pour the mixture into the tin.
Leave it until the steam has died down, then chill it in the fridge for at least two hours until the pudding sets.
For the sauce, dissolve the cornstarch in a little of the milk, stir until smooth, then pour it into a pot.
Add the sweetened condensed milk, vanilla, and the rest of the milk, then stir until evenly combined.
Cook over medium heat while stirring constantly until it boils and thickens, then turn off the heat; if the sauce is lumpy you may strain it.
Leave it until the steam has died down, then chill the sauce in the fridge.
Once the pudding has set, loosen the edges then turn it out of the tin.
Slice the pudding as you like, then pour over the chilled sauce.