INGREDIENTS

INSTRUCTIONS

EQUIPMENT:  Measuring cup, measuring spoons, hand grated, 2 1/2-qt
saucepan, electric mixer with paddle, and balloon whip, rubber
spatula, whisk, instant-read test thermometer, 2 stainless steel  bowls
(1 large), pastry bag, 8  8-oz coffee cups  Heat 1 1/2 cups of heavy
cream and the half-and-half in a 2 1/2-qt  saucepan over medium-high
heat. Bring to a boil. While the cream is  heating, combine the egg
yolks, eggs, sugar, cornstarch, and instant  espresso powder in the
bowl of an electric mixer fitted with a  paddle. Beat the mixture on
high for 2 minutes, scrape down the sides  of the bowl, and continue
mixing on high until the mixture is  slightly thickened, about 1 1/2 to
2 minutes. (At this point the  cream should be boiling. If not, adjust
the mixer speed to low and  continue to mix until the cream boils. If
his is not done, the eggs  will develop undesirable lumps.) Pour the
boiling cream into the  beaten egg mixture and whisk to combine. Return
to the saucepan and  heat over medium-high heat, whisking constantly,
until the cream  reaches a temperature of 180 degrees, about 5 to 6
minutes. Remove  from the heat and transfer to a stainless steel bowl.
Cool the  espresso-custard mixture in an ice-water bath to a
temperature for 40  to 45 degrees, about 20 to 25 minutes.  Continued
>>>  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 341
Calories From Fat: 235
Total Fat: 26.6g
Cholesterol: 263.4mg
Sodium: 46.9mg
Potassium: 76mg
Carbohydrates: 19.7g
Fiber: <1g
Sugar: 12.7g
Protein: 4.8g