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Heat the milk just until it starts to simmer.
Mix the egg yolks and sugar together and add the espresso.
Temper the egg yolk mixture with the warm milk.
Try to remove as much foam from the top as you can.
Bake it in a water bath in the oven at 350f (180c) for 30-33 mins.
Let cool then wrap and refrigerate overnight.
Top with slightly whipped cream and a touch of cocoa powder.