Beat both milk, cream with just pudding mixture then boil it, as it bubbles remove from flame. Make three portions of it. In one put coffee and mix well. In other put cocoa and brown color then mix. leave the last one as it is. Pour one of the mixture in dessert bowls and let it set, then pour the next on each and let it set, lastly pour the remaining and let it set drizzle the caramel on top o can put before you started pouring the first one. Chill in fridge before serving pipe in rosette of whip cream. NB: if before pouring in moulds mixture has set, can re heat the mixture
