Chocolate pudding with malted milk

Ingredients:

• 1 large egg
• 1 and 3/4 cups milk with 2% fat content
• 1/3 tbsp. + 1 tbsp. l. chocolate malted milk powder
• 2 tablespoons cornstarch
• 110 g milk chocolate, chopped
• 1 tsp vanilla extract
• 0.5 cup chilled heavy cream
• Chopped malt balls in chocolate, for sprinkling

Preparation:

1. In a medium bowl, whisk the egg. In a medium saucepan, combine the milk, 1/3 cup malted milk, and cornstarch. Bring to a simmer over medium heat, whisking constantly, until slightly thickened (it will be the consistency of heavy cream), about 4 minutes. Remove from heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the saucepan. Cook over medium heat, whisking constantly, until thickened, about 2 minutes (the whisk should leave a trail).
2. Remove the pudding from the heat. Add the chopped chocolate and vanilla extract and stir until smooth.
3. Divide the pudding into 4 molds or small bowls. Place a piece of plastic wrap directly on the surface of each pudding and refrigerate until completely set, at least 4 hours or overnight.
4. In a medium bowl, whip the heavy cream with the remaining 1 tablespoon malted milk until soft peaks form. Spoon the whipped cream over the pudding and sprinkle with crushed malt balls.