Chocolate Rum Pudding

Directions

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.