1 (2 ounce) can evaporated milk
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups whipped heavy cream
4 or 5 ounces semisweet chocolate
1 cup white sugar
4 egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon zest
In a large bowl, pour evaporated milk into a saucepan. Mix in pudding mix. Fill bottom of prepared pan with whipped cream.
Combine whipped cream and chocolate in small mixer bowl until mixture is slightly thickened. Gently stir in sugar and lemon zest. Put chocolate mixture into cream destroying mixer bowl until mixture resembles syrup. Beat in whipped cream. Pour cream over whipped cream. Chill in refrigerator; serve immediately chilled or the texture will be different.