- 3 egg yolks
- 4 tablespoons of molasses
- 2 tablespoons of flour
- 1 teaspoon vanilla
- 50 ml room temperature Espresso
- ¼ cup skim milk
- Coffee beans for topping
In a small saucepan, beat the egg yolk with the sugar first. Add flour, vanilla and Espresso and continue whisking.
Start cooking the mixture you have prepared by mixing it on low heat. Slowly add the milk while whisking. Keep whisking to avoid clumping.
Take your boiling mixture off the stove and whisk it for 1 minute to thin its consistency with a mixer.
Pour the pudding you prepared into the bowls you will serve. Optionally shape it with coffee beans, chocolate powder or finely ground coffee. Keep your cooled pudding in the refrigerator for 1 hour.