2 pints sweetened condensed milk 1 pint milk 1 pint heavy cream 3 vanilla beans, split 1 cup coarsely ground espresso beans 1 3/4 cups prepared espresso 5 eggs 3/4 cup sugar 3/4 teaspoon salt 1/4 cup plus 2 tablespoons cornstarch 3/4 cup (1 1/2 sticks) butter, cut into 1/2-inch cubes 1 tablespoon vanilla extract Lightly sweetened whipped cream, for garnish Finely ground espresso, for garnish

Step 1 In a large, heavy-bottom pot, heat the condensed milk, milk, cream, vanilla beans, espresso grounds and espresso until the liquid scalds. Remove from heat.

Step 2 Meanwhile, in a large bowl, whisk together the eggs, sugar, salt and cornstarch.

Step 3Slowly ladle 2 to 3 cups of the scalded milk mixture in with the eggs while whisking to temper. Pour the egg mixture back into the pot and heat over medium heat. Cook, stirring continuously, until the mixture thickens to a custard. Immediately remove from heat.

Step 4Strain the mixture, using a chinois, into a bowl containing the cubed butter and vanilla extract. Once the mixture is strained, use an immersion blender to blend the custard until it is very smooth. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate the custard until chilled, preferably overnight. This makes a generous 2 quarts custard, which will keep up to three days, refrigerated.

Step 5To serve, dollop the custard into cups and serve with lightly sweetened whipped cream and topped with a sprinkling of finely ground espresso.

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