- Cook & Prep: 20 m
- Serving: 6
To prepare the cream
In a small saucepan, bring the milk to a boil over medium-high heat. Remove from heat.
In a separate bowl, combine the egg yolks, sugar, cornstarch, and instant pudding. Fold into the boiling milk. Mix well and return to heat, cook until the mixture thickens. Cool completely.
For an elegant presentation, fill chocolate boats with the cold cream and top with a chocolate triangle.