Servings: 10–12
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 4–6 hours

Ingredients

Vanilla Custard Layer

• 1 liter (4 cups) whole milk
• 1 can (395 g / 14 oz) sweetened condensed milk
• 250 ml (1 cup) heavy cream
• 4 tablespoons cornstarch
• 2 egg yolks (optional, for a richer custard)
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• Pinch of salt

Chocolate Ganache Layer

• 200 g (7 oz) semi-sweet chocolate, chopped
• 200 ml (¾ cup + 2 tablespoons) heavy cream
• 1 tablespoon butter (optional, for extra shine)

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Instructions

Step 1: Make the Custard

1. In a saucepan, whisk together:
   • Milk
   • Sweetened condensed milk
   • Cornstarch
   • Egg yolks (if using)
2. Cook over medium heat, stirring constantly.
3. Continue stirring until the mixture thickens (about 8–10 minutes).
4. Remove from heat.
5. Stir in:
   • Vanilla
   • Butter
   • Pinch of salt
6. Pour into a 9-inch (23 cm) glass dish.
7. Smooth the surface.
8. Let cool for 20–30 minutes.

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Step 2: Make the Ganache

1. Heat the heavy cream until just steaming (do not boil).
2. Pour over the chopped chocolate.
3. Let sit for 2 minutes.
4. Stir until completely smooth.
5. Add butter if desired.
6. Allow to cool for 5 minutes.

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Step 3: Assemble

Pour the ganache over the cooled custard.

Spread evenly.

Cover with plastic wrap.

Refrigerate for at least 4 hours, preferably overnight.

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Serving Suggestions

Serve cold.

Optional toppings:

• Chocolate curls
• Cocoa powder
• Fresh strawberries
• Raspberries
• Whipped cream
• Toasted almonds or hazelnuts

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Tips for Success

✔ Whisk continuously while cooking the custard.

✔ Use full-fat milk for the creamiest texture.

✔ Cool the custard slightly before adding ganache to keep the layers separate.

✔ Chill overnight for the cleanest slices.

✔ Use good-quality chocolate for the best flavor.

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Approximate Nutrition (Per Serving, 1/12 Recipe)

• Calories: 330–360
• Protein: 6 g
• Carbohydrates: 29 g
• Fat: 22 g
• Saturated Fat: 13 g
• Sugar: 24 g
• Fiber: 1 g
• Sodium: 85 mg
• Calcium: 180 mg

Values are estimates and vary depending on the brands used.

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Frequently Asked Questions

Q: Can I make it without eggs?

Yes. Simply omit the egg yolks. The cornstarch will still thicken the custard.

Q: Can I use dark chocolate?

Yes. Dark chocolate (60–70% cocoa) creates a richer, less sweet topping.

Q: Can I use milk chocolate?

Yes, but reduce the cream slightly (to about 170 ml) because milk chocolate is softer.

Q: Why is my custard lumpy?

The heat was likely too high or it wasn’t stirred constantly. Whisk vigorously or blend briefly while warm to smooth it.

Q: Can I freeze it?

Yes, for up to 1 month. Thaw overnight in the refrigerator. The texture may become slightly softer.

Q: How long does it keep?

Store covered in the refrigerator for 3–4 days.

Q: Can I make it ahead?

Yes. It’s actually best made one day ahead, giving it time to set completely.

Q: Can I make individual servings?

Absolutely. Divide the custard into ramekins or dessert glasses, top with ganache, and chill.

Q: Can I add flavors?

Yes. Try:

• Instant coffee or espresso powder
• Orange zest
• Cinnamon
• Coconut extract
• Almond extract

Q: Can I use plant-based milk?