Step 1: Gather Your Ingredients

• Before you begin, ensure all your ingredients are prepped and measured. Using high-quality products like fresh cream, premium chocolate, and real fruit purées will make a noticeable difference in the final taste and texture.

Step 2: Prepare the Custard Base

• In a medium saucepan, combine heavy cream and whole milk. Heat over medium-low heat, stirring occasionally, until the mixture is warm but not boiling.
• In a mixing bowl, whisk together egg yolks and granulated sugar until pale and creamy. This step ensures the base has a silky, smooth consistency.

Step 3: Temper the Eggs

• Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
• Transfer the mixture back to the saucepan and cook over medium-low heat. Stir continuously with a wooden spoon or silicone spatula until the custard thickens enough to coat the back of the spoon. This typically takes 5–7 minutes.

Step 4: Infuse with Flavor

• Remove the custard from heat and stir in your choice of flavor:
• Chocolate: Mix in melted dark chocolate for a rich, indulgent taste.
• Fruity Purée: Fold in mango, raspberry, or passionfruit purée for a refreshing twist.
• Caramel: Swirl in caramel drizzle for a buttery sweetness.
• Nutty Praline: Add crushed praline for a delightful crunch.

Step 5: Chill the Dessert

• Pour the mixture into serving glasses or bowls. Use the back of a spoon to smooth the surface.
• Cover each dessert with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
• Refrigerate for at least 3 hours, allowing the flavors to develop and the dessert to set.

Step 6: Garnish and Serve

• Before serving, add garnishes to enhance both flavor and presentation. Options include:
• Fresh berries like raspberries or strawberries for a burst of color.
• Shaved chocolate or cocoa powder for added indulgence.
• Toasted coconut flakes for a tropical touch.
• Crushed nuts or praline for a crunchy contrast.

Pro Tip: For an ultra-smooth texture, strain the custard through a fine-mesh sieve before pouring it into serving glasses.