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 don't bring it to a boil!!!
Beat eggs with yolk, cane sugar and a pinch of salt until smooth. There is no need to show special diligence - we do not need lush foam in this case!
Pour some of the warmed milk into the chocolate and stir until smooth. The chocolate should completely melt!!!
Add the chocolate mixture to the egg, add the remaining milk and cream, mix well.
Pour in the coffee and stir the mixture again.
Pour the resulting mixture into refractory molds and cover them with foil.
Place the molds in a deep saucepan with hot water. The water should reach half of the mold!
Place in the oven at 160 degrees for 35 minutes.
Let the finished pudding cool down and put it in the refrigerator for 2 hours.