Flamby is one of those nostalgic, comforting desserts that always brings back memories of family gatherings and celebrations. It’s smooth, creamy, and has the perfect balance of sweetness from the condensed milk and richness from the chocolate sauce.
In a large pot, combine the milk, condensed milk, and China grass powder. Bring the mixture to a boil, stirring occasionally to ensure that the agar agar dissolves properly.
In a separate bowl, dissolve the custard powder in ¼ cup cold water, mixing well to ensure there are no lumps.
Once the milk mixture comes to a boil, slowly pour the custard mixture into the boiling milk while whisking continuously. Pour it in gradually to avoid clumping. Keep whisking until the mixture thickens slightly. Remove from heat.
Pour 3-4 tablespoons of golden syrup into the base of your jelly mould, ensuring an even layer at the bottom.
Allow the milk mixture to cool slightly before pouring it into the jelly moulds over the golden syrup layer.
Place the moulds in the refrigerator and let the mixture set for at least 4 hours, or until firm.
Make the Chocolate Sauce:
Make the Chocolate Sauce:
In a saucepan, melt the butter over low heat. Add the chocolate pieces and stir until they start to melt. Slowly add the fresh cream and continue to whisk until the chocolate and cream mixture is smooth. Bring it to a boil, then reduce the heat and simmer until it thickens to your desired consistency.
Once the Flamby has set, unmould it onto a serving dish. Pour the cooled chocolate sauce over the top, letting it cascade down the sides. Decorate as desired, and serve immediately.