This pudding is more like a dessert mousse with a crusty top. The ingredients are as follows:

¾ cup milk
5 ½ oz bittersweet chocolate
(1/2 oz is to be finely grated, the rest chopped)
3 Tbs butter
3 large eggs, separated
½ cup plus 3 Tbs sugar
Pinch of salt
3 Tbs flour
1 ½ vanilla extract
½ cup heavy cream
½ tsp coffee liqueur

Preheat the oven to 325°F. Butter 8, ½ cup, ovenproof dessert bowls and set them in a large roasting pan. In a small saucepan, heat the milk until bubbles appear around the edge, them pour it into a glass-measuring cup. Wipe out the pan and add the chopped chocolate and the butter. Cook over low heat until the chocolate is barely melted, about 2 minutes. Whisk in the hot milk and remove the pan from the heat.

In a large bowl, beat the egg whites to firm peaks. Add 2 Tbs of the sugar and continue beating until glossy.
In a large mixing bowl, using a hand-held mixer, beat the egg yolks with ½ cup of the sugar and the salt at high speed until pale, about 4 minutes. Add the flour and vanilla and beat until smooth. Beat in the chocolate mixture, then fold in the beaten egg whites. Pour the batter into the prepared dessert bowls.

Pour enough hot water into the roasting pan to reach halfway up the side of the bowl. Bake the pudding for about 35 minutes, or until puffed and set. Transfer the bowls to plates and let cool to warm.

In a mixing bowl, whip the heavy cream to soft peaks. Add the remaining 1 Tbs of sugar and the liqueur. Spoon a dollop of whipped cream on each pudding, sprinkle with grated chocolate and serve with out ZMV Syrah Port.

OR

Try it with vanilla ice cream covered with raspberries, cheesecake and even blue cheese. It's very versatile.