Instructions
- In a medium saucepan, combine the half and half, espresso powder and vanilla (pod and seeds), then heat to scalding on medium heat. (Look for tiny bubbles at edges of pan). Remove vanilla pod and take off heat.
- In a medium bowl, whisk together egg yolks, sugar, and cornstarch, then slowly whisk in hot milk until blended. Pour milk mixture back into pan and cook over medium-low heat, stirring constantly, until mixture thickens and boils, 2 to 3 minutes.
- Remove from heat. Stir in salt and butter until melted. Pour through fine sieve into a bowl, then place plastic wrap directly onto cream. Chill until set, about an hour.
