VANILLA COFFEE CRÈME ANGLAISE

Method

1. Combine the milk, cream, sugar, and split vanilla bean in a small saucepan and bring to a scald over medium heat. Remove from the heat and let the vanilla infuse into the warm milk mixture, about 10 minutes.

2. Combine the egg yolks and espresso shots in a large stainless steel mixing bowl. Whisk this mixture over the steaming saucepan until the yolks are slightly fluffy and the bowl is warm to the touch on the bottom.

3. Bring the milk mixture to a boil and temper ¼ cup into the egg mixture whisking all the while to prevent curdling. Add the rest of the hot milk mixture to the egg yolks and whisk vigorously until the mixture is thickened and coats the back of the spoon; the temperature should be 180°F on an instant read thermometer.

4. Remove from the heat and strain through a fine mesh strainer into a bowl. Place the bowl into another bowl that has been filled halfway with ice and stir to chill. Cover and refrigerate for up to 4 days.