Cappuccino Pot de Creme

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3 cups whole milk

1/2 cup sugar

1/3 cup flour

5 oz. white chocolate, chopped

3 tablespoons instant espresso powder

Dash of vanilla

5 egg yolks

1 1/2 cups heavy cream, whipped until stiff

Place the milk, flour, sugar, espresso and vanilla in heavy bottom saucepan. Whisk until its lump free. Add the chopped chocolate. In a separate bowl whisk egg yolks . Over medium heat, stir mixture until it coats the back of a spoon. Temper the eggs with a small amount of hot milk mixture. Pour back into saucepan with the rest of the milk mixture and stir over heat until thick. Pour into serving dishes. Cover the tops of pudding with plastic wrap. Refrigerate for at least 3 hours. Garnish with whipped cream and sprinkling of espresso powder.