In a medium saucepan over medium heat, combine milk, coffee, and cream. Slowly bring to a simmer.

In a medium bowl, whisk together the eggs, sugar, and cornstarch until blended.

Ladle some of the hot milk mixture over the eggs and whisk immediately. While continuing to whisk pour in the rest of the hot milk into the eggs. This method is called tempering and it prevents you from scrambling your eggs.

Return the custard mixture back into your saucepan and place back over medium/low heat.

Whisk the custard constantly for roughly 6-8 minutes or until it has thickened. Do not let this mixture boil or it can curdle.

Once thickened, remove from the heat and whisk in the butter, instant coffee, and salt. Taste and if needed add a little more instant coffee for an even stronger flavor.

The last step is to pass the custard through a sieve to yield you a silky smooth pudding and remove any lumps (please don't skip this step).

Serve the pudding cold with whipped cream and shaved chocolate on top. Store the pudding in the fridge for up to 4 days.