The modus operandi of custard chocolate peanut butter

Ingredients

    Mint 0.5 papers
    Peanut Butter Chocolate 0.2 cup
    Vanilla, promises
    Sea salt, spoon
    Chocolate milk 0.160 grams
    Whipped cream, a cup and a half cup
    Milk, cup
    Sugar, a spoon and a half spoon
    Egg yolk 0.6 eggsHow to prepare- Preheat oven to 350 degrees.- Mix Cuba and a quarter cup of cream and milk with a tablespoon of sugar in a small bowl and put it on the fire until almost boiling.- Whisk a small amount of hot mixture with the egg yolk and a little Schenah again and pour in the remaining quantity of milk and cream mixture.- Add the chocolate milk into the mixture and let dissolves almost about a minute, taking care to stir the mixture before the pour.- Put the mixture in a colander then divisional six small molds.- Add to Cuba templates and a half cup of butter with chocolate spray.- Put bread molds in a large tray and fill it with hot water until the mixture is located high in the templates. Cover with aluminum foil and bake about 35 minutes.- Lift up the small molds of Chinese, then sprinkle with half a cup of the remaining butter with chocolate. Invited candy cool in the refrigerator about two hours.- Whisk ¼ cup cream with the remaining half tablespoon sugar in a bowl to increase the thickness of the mixture.- Cut the vanilla promises of a rectangular then Anzei pulp. Pour it with salt.- Add a spoonful of whipped cream custard into each mold.- Zinni vanilla pudding with salt and sprinkle with mint leaf.