Chocolate Rum Pudding

• 1 large egg yolk
• 1 tablespoon plus 1/2 teaspoon sugar
• 1 1/2 teaspoons all-purpose flour
• Pinch salt
• 1/3 cup whole milk
• 6 tablespoons chilled heavy cream
• 1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine
• 1 to 2 teaspoons dark rum
• 1/4 teaspoon instant-espresso powder, optional

1. Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended.
2. Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling.
3. Add about 1/3 of hot milk to yolk mixture in a slow stream, whisking constantly.
4. Add remaining milk, whisking, then transfer to saucepan.
5. Bring to a simmer, whisking constantly, until thickened, about 1 minute.
6. Remove from heat and add chocolate, rum, to taste, and espresso powder, if using.
7. Let stand until chocolate is melted, about 30 seconds, then whisk until smooth.
8. Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature.
9. Just before serving, vigorously whisk remaining 3 tablespoons cream with remaining 1/2 teaspoon sugar in a small bowl until it holds soft peaks.
10. Top pudding with whipped cream.
11. Cooks' note: Pudding can be made 1 day ahead and chilled, covered.
12. Bring to room temperature before serving.

egg yolk, sugar, flour, salt, milk, heavy cream, bittersweet chocolate, dark rum, instantespresso powder

Taken from www.foodnetwork.com/recipes/chocolate-rum-pudding-recipe.html (may not work)