5 egg yolks

1/4 cup (60 ml) sugar

1 teaspoon (5 ml) vanilla extract

1 cup (250 ml) milk, hot

• 1/2 cup (125 ml) espresso or
• Strong drip coffee

In a saucepan off the heat, blend the egg yolks, sugar and vanilla with a whisk until frothy.

Gradually add the hot milk and coffee while whisking. Cook over low heat, stirring constantly with a wooden spoon, for about 15 minutes or until the mixture easily coats the back of the spoon. Remove from the heat, pour into a bowl and let cool. Cover and refrigerate for 2 to 3 hours.

Serve cold with the Chocomoka Terrine or pour over a bowl of fruit and sprinkle with granola.

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