Espresso Pudding


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.

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