INGREDIENTS

INSTRUCTIONS

Pour the milk into a heavy-bottomed pot. On a cutting board, split the
vanilla bean down the middle and, using the tip of your knife, scrape all
the seeds into the milk. Add the bean pod and bring the milk gently to a
boil over medium heat, being careful not to scorch the milk or allow it to
boil over. Reduce the heat to moderately-low heat and cook uncovered for 10
minutes. Remove from the heat and allow the vanilla bean to steep in the
milk for another 5 minutes. Remove and discard vanilla pod. Meanwhile, in a
mixing bowl of an electric mixer, whip the egg yolks and sugar together at
medium speed for 5 minutes. Add 1/4 cup of the scalded milk in a stream,
whisking, to the egg mixture to temper it and whisk the egg mixture back
into the milk. Cook over moderately-low heat, stirring constantly, until
custard is thick enough to coat the back of a spoon. Add espresso, remove
from the heat, strain through a fine sieve into a bowl, stir in cream and
cool completely over an ice water bath before serving.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B43 broadcast 05-26-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-26-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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