Caramel pudding with espresso sauce

Name: Caramel pudding with espresso sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp - 100 г + 3-5 Ил Цукер; 7-10 Tbsp - 1 sachet pudding powder caramel (for cooking); 7-10 Tbsp - 650 ml milk; 7-10 Tbsp - 100 g dark chocolate; 7-10 Tbsp - 1 tablespoon of coffee beans; 7-10 Tbsp - 1 level tablespoon espresso powder (instant); - baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp - 100 г + 3-5 Ил Цукер
7-10 Tbsp - 1 sachet pudding powder caramel (for cooking)
7-10 Tbsp - 650 ml milk
7-10 Tbsp - 100 g dark chocolate
7-10 Tbsp - 1 tablespoon of coffee beans
7-10 Tbsp - 1 level tablespoon espresso powder (instant)
- baking paper

Directions

1
Caramelise 100 g sugar and 2 tablespoons of water until golden brown. Rinse four moulds or cups (150 ml each) cold. Divide the caramel into the ramekins and allow to cool.
2
Stir pudding powder, 2-3 tbsp. sugar and 100 ml milk until smooth. Boil 400 ml milk. Stir in the pudding powder. Bring to the boil again and simmer for about 1 minute. Spread the pudding into the moulds.
3
Allow to cool down and cover approx.
4
Chill for 4 hours.
5
Roughly chop the chocolate. Melt half the chocolate in a hot water bath. Coarsely chop the coffee beans and fold in. Spread liquid chocolate on baking paper and let it cool down.
6
Heat 150 ml milk, espresso powder and the rest.
7
Dissolve the chocolate in it. Season the sauce with 1-2 tbsp. sugar.
8
Dip the moulds briefly in hot water and turn them over onto plates. Cut the mocha chocolate into strips and remove from the baking paper. Decorate the pudding with it. If necessary, heat the sauce again and add it.