- 3 Tablespoons unsalted butter, cut up
- 3/4 Teaspoons vanilla extract
- 2 eggs
- 3 Tablespoons sugar
- 1 1/2 Tablespoon cornstarch
- 1/8 Teaspoon kosher salt
- 1/4 Cup whole espresso beans
- 1 Cup sweetened condensed milk
- 1/2 Cup whole milk
- 1/2 Cup heavy cream
- 1 vanilla bean, split, scraped
- 1/2 Cup prepared espresso (about 4 shots)
- Whipped cream
Drop butter and vanilla into a large bowl. Top with a fine-mesh strainer. Set aside.
In a medium bowl, whisk together eggs, sugar, cornstarch and salt.
Slide espresso beans into a zip-close bag. Roll over the bag with a rolling pin, cracking, but not pulverizing, the beans.
In a large saucepan, bring condensed milk, milk, cream, vanilla bean (and its seeds), espresso beans and espresso just to a boil.
Slowly pour about 1/2 cup of the hot mixture over eggs, whisking constantly.
Pour egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until thick, about 1 minute.
6. Strain: Pour custard through the sieve onto the butter and vanilla. Discard contents of sieve.
Swirl smooth with an immersion blender, standard blender or whisk. Let cool. Press a piece of plastic against the surface of the pudding.
Chill until cold (or up to 3 days).
Scoop pudding into 4 demitasses (small coffee cups). Top with whipped cream. Enjoy.
For the whippd cream, whip to soft peaks 1 cup heavy cream, 1/2 teaspoon vanilla and 1 tablespoon sugar.