Prepare the products: milk, cream, eggs, chocolate break into pieces and brew Espresso coffee-30 ml.
Heat the milk and cream in a saucepan. But do not bring to a boil!!!
Beat the eggs with the yolk, cane sugar and a pinch of salt with a whisk until smooth. You do not need to be very zealous - we do not need a lush foam in this case!
Part of the warmed milk is poured into the chocolate and mixed until smooth. The chocolate should completely dissolve!!!
Add the chocolate mixture to the egg mixture, add the remaining milk and cream, mix everything well.
Pour in the coffee and mix the mixture again.
Pour the resulting mixture into refractory molds and cover them with foil.
The molds are placed in a deep baking tray with hot water. The water should reach half of the mold!
We send it to the oven with 160 degrees for 35 minutes.
The finished pudding is allowed to cool and put in the refrigerator for 2 hours.