Ingredients
5 large egg yolks
2 cups whole milk
3/4 cups sugar
1 cup whipping cream
5 tbsp instant espresso powder
Preparation
Combine egg yolks and sugar in bowl of electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile bring milk to a simmer. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat until mixture has thickened enough to coat the back of a spoon. Remove from heat and immediately stir in cream. Strain into a medium mixing bowl set in an ice bath until chilled. Stir in instant espresso.
