8 Egg yolks
3 1/2 ounces Granulated sugar
1 pint Half and half
3 ounces Espresso beans, whole
1/2 Vanilla bean
Yield: 1 1/2 pints
1. Whisk the egg yolks and sugar together in a medium bowl.
2. Bring the half-and-half, espresso beans and vanilla bean to a simmer in a heavy saucepan.
3. Temper the egg yolks with a portion of the hot half-and-half, then return the mixture to the saucepan. Cook over low heat, stirring constantly, until the sauce is thick enough to coat the back of a spoon. Strain and cool over an ice bath.
Yield: 1 1/2 pints
3 1/2 ounces Granulated sugar
1 pint Half and half
3 ounces Espresso beans, whole
1/2 Vanilla bean
Yield: 1 1/2 pints
1. Whisk the egg yolks and sugar together in a medium bowl.
2. Bring the half-and-half, espresso beans and vanilla bean to a simmer in a heavy saucepan.
3. Temper the egg yolks with a portion of the hot half-and-half, then return the mixture to the saucepan. Cook over low heat, stirring constantly, until the sauce is thick enough to coat the back of a spoon. Strain and cool over an ice bath.
Yield: 1 1/2 pints
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