- 2 teaspoons instant espresso powder
- 3 tablespoons plus 1 teaspoon very finely ground espresso beans
- 2/3 cup granulated sugar
- 6 large egg yolks
- 1 cup heavy cream
- 2 ½ cups whole milk
Place a fine-mesh strainer over a large heatproof bowl and set aside. Combine 2 cups of the milk and the cream in a heavy-bottomed saucepan. Place over medium-low heat and cook, stirring occasionally (so a skin doesn’t form), until tiny bubbles start to form around the edges, about 5 minutes. ...