This versatile dessert can be dressed up for a special occasion or made into a fun treat the kids will love. Either way, it’s sure to delight!
In a large heat-proof bowl, gently whisk egg yolks; set aside.
In a medium-sized heavy saucepan, combine sugar and cornstarch. Gradually whisk in evaporated milk and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and cook, whisking gently until thickened, about 2 to 3 minutes. Remove from heat.
Whisk in 1½ cups (375 mL) of the hot mixture into egg yolks. Gradually whisk back into saucepan and bring to a gentle boil, whisking constantly. Reduce heat to low and cook, whisking, for 2 minutes or until thick. Remove from heat and stir in chocolate chips and orange rind until chocolate is melted.
Spoon into small serving dishes and place plastic wrap directly on the surface. Refrigerate until chilled and set, about 3 hours or overnight. Garnish with fresh berries.
Variation: Substitute chocolate or butterscotch chips for white chocolate and omit orange rind.
Tip: Have all the ingredients ready before you start cooking. Do not leave unattended as it can burn easily.
Tip: Use leftover egg whites to make our Chocolate Chip Meringue Cookies or other egg white recipes. Or, refrigerate egg whites in an air-tight container for up to three days or in the freezer for up to 3 months. Be sure to label the container with the date of a number of egg whites (or freeze individually in silicon ice cube trays) for future use.