- 600 ml milk
- 400 ml cream
- 6 egg yolks
- 250 g sugar
- 40 g cornstarch
- 80 g white chocolate
- 80 g chocolate
Boil the milk with cream and vanilla. Mix egg yolks with sugar and cornstarch, add milk and keep mixing on low heat until thickens(~10 minutes).
Separate in 2 bowls, add in one white chocolate, the chocolate in the other bowl. Mix well until the chocolate melts.
Put custards in piping bags, and fill the pots alternating the colors. Refrigerate for 2 hours.
(You also can lay some amaretti macaroons on bottom of the pot, soaked in brandy).