2 large egg
2 1/4 cups low-fat milk, divided
2/3 cup sugar, divided
1/8 tsp salt
2/3 cup cocoa powder
2 tbsp corn-starch
1 tsp vanilla essence
-In one bowl whisk one egg lightly with a fork. Add the 1 1/2 cup milk and the 1/3 cup sugar that was divided and add the salt in the bowl. Mix well and transfer into a medium bowl. Bring the mixture to a simmer over medium heat, stirring occasionally.
– Meanwhile, in the remaining 3/4 cup milk whisk the remaining 1/3 cup sugar, cocoa and corn-starch in another medium bowl.
– Now whisk the simmering milk mixture into the other cocoa mixture. Pour the mixture back into the pan and bring to a boil over medium heat, stirring constantly until thick and glossy for about 3 minutes. Remove from heat.
– Whisk about 1 cup of the hot cocoa mixture into the other beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened for about 2 minutes making sure it doesn’t come to a boil.
– Lightly fold in the vanilla essence and serve warm.