Jegyzet

1 LITER MILK 
3 egg yolks 
6 tablespoons sugar 
6 tablespoons MAIZENA 
1 1 / 2 tablespoon COCOA 
1 Tablespoon instant coffee 
1 Tablespoon VANILLA SUGA


B reng 3 / 4 liter milk to a boil. Dissolve the cornstarch and sugar into the remaining milk and add it to the hot milk. Heat the custard, stirring until it thickens. Divide the custard into three equal portions, one portion by stirring the cocoa, the vanilla sugar and the second by the third instant coffee. Pour the custard into three layers in tall glasses and garnish with some sprinkles.