How to make
In a fireproof container, beat the egg yolk, sugar, starch, milk and cream very thoroughly. Once you obtain a smooth mixture, put it on the stove to boil over medium heat, stirring constantly. The mixture boils and thickens quite quickly.
Be careful not to burn it and after it comes to a boil, remove it from the heat. Mix with the mixture of espresso and milk. Add the grated orange peel, crumbled chocolate and stir until completely melted. Distribute the still hot homemade chocolate pudding in dessert cups or bowls.
Leave it to stand for 5-10 minutes and cover them with some transparent foil, to prevent them from getting a crust. Let the pudding sit for a few hours in the refrigerator before serving. On top, make a decoration of grated chocolate and orange peel, if desired.
