|3 eggs||100 ml espresso|
|2 tbsp sugar||1 pinch cinnamon|
|½ tsp vanilla essence||½ tsp chocolate powder|
|250 ml milk|
1. Thoroughly combine all the ingredients and pour through a sieve.
2. Divide the mixture between 4 baking moulds or heat-resistant cups (150ml), cover with foil.
3. Place the moulds in the perforated cooking container and steam at 85℃ for 20-22 minutes.
4. Garnish with berries and mint leaves.