Professional Recipe for Supangle on My Blog
Ingredients:
- 1 litre of milk
- 1 cup of all-purpose flour
- 1 cup of granulated sugar
- 125 g butter or margarine
- 1 pack of vanilla extract
For the Supangle Topping:
- 2.5 cups of milk
- 3 tablespoons of granulated sugar
- 3 heaped tablespoons of all-purpose flour
- 2 tablespoons of cocoa powder
- 1 egg yolk
- 60 grams of dark chocolate
- 1 tea glass (about 150 ml) of cold water
Instructions:
1. Prepare the Dessert Base:
Melt butter in a suitable saucepan over low heat. Add flour and cook until it turns slightly golden and emits a nutty aroma.
Gradually pour in the milk while stirring continuously to avoid lumps. Bring to a gentle simmer.
Add sugar and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat, stir in vanilla extract, and mix well.
Pour the mixture into a mold and allow it to cool and set.
2. Make the Supangle Topping:
In another saucepan, combine milk, sugar, flour, cocoa powder, and egg yolk. Whisk until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency.
Add chopped dark chocolate and stir until melted and fully incorporated.
Lastly, stir in cold water to achieve a smooth texture.
3. Assemble and Serve:
Once both components are ready, pour the chocolate pudding mixture over the prepared dessert base.
Smooth the top with a spatula.
Allow it to set in the refrigerator for a few hours until firm.
4. Final Touch:
Decorate the Supangle as desired before serving. Popular options include chopped nuts, chocolate shavings, or whipped cream.
This delightful Supangle dessert is now ready to be enjoyed!
