Chocolate Rum Pudding

1. 1

   Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended.

2. 2

   Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling.

3. 3

   Add about 1/3 of hot milk to yolk mixture in a slow stream, whisking constantly.

4. 4

   Add remaining milk, whisking, then transfer to saucepan.

5. 5

   Bring to a simmer, whisking constantly, until thickened, about 1 minute.

6. 6

   Remove from heat and add chocolate, rum, to taste, and espresso powder, if using.

7. 7

   Let stand until chocolate is melted, about 30 seconds, then whisk until smooth.

8. 8

   Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature.

9. 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. 10

    Top pudding with whipped cream.

11. 11

    Cooks' note: Pudding can be made 1 day ahead and chilled, covered.

12. 12

    Bring to room temperature before serving.

No additional tips available.