Ingredients
- Condensed Milk: 1 can (395g)
- Heavy Cream: 2 cups (500ml)
- Milk: 1 cup (250ml)
- Egg Yolks: 4
- Sugar: 1/2 cup (100g)
- Cornstarch: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Chocolate Syrup: For drizzling
- Optional Toppings: Chopped nuts, grated chocolate, or fresh fruit.
Instructions
- Prepare the Base Cream:
- In a saucepan, combine condensed milk, heavy cream, and milk. Heat over medium-low, stirring constantly.
- In a separate bowl, whisk egg yolks with sugar until pale and creamy. Add cornstarch and mix well.
- Gradually pour the egg mixture into the saucepan, whisking continuously to avoid curdling.
- Cook until the mixture thickens to a custard-like consistency. Remove from heat and stir in vanilla extract.
- Cool and Layer:
- Let the custard cool to room temperature. Divide it into two portions.
- In one portion, mix in chocolate syrup to create a chocolate layer.
- Assemble the Dessert:
- In a glass dish or individual serving cups, layer the vanilla custard and chocolate custard alternately.
- Drizzle chocolate syrup between layers for added flavor and visual appeal.
- Chill:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until set.
- Serve:
- Garnish with your choice of toppings like chopped nuts, grated chocolate, or fresh fruit. Serve chilled and enjoy the creamy, indulgent treat!
This Sobremesa Gelada is a versatile dessert that you can customize with different flavors or toppings. It’s a crowd-pleaser and a perfect way to end a meal on a sweet note! Let me know if you give it a try. 🍮❄️