Skill required: Know your way around a kitchen.
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
3 tablespoons plus 1 teaspoon instant espresso powder
4 large egg yolks
1/4 cup coffee liqueur (Kahlua is a good choice.)
1 teaspoon vanilla extract
2 ounces (4 tablespoons) unsalted butter, softened
Chocolate wafer crust -(in Pie section - http://saradoraspankingerotica.com/Recipes/Pie/WaferCrust.htm)
1/3 cup dark-chocolate-covered espresso beans
1 1/4 cups cold heavy cream
1 tablespoon confectioners' sugar
1. Combine granulated sugar, cornstarch and salt in a medium saucepan.
2. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly until bubbling and thick, about 7 minutes total. (About 2 minutes after it comes to a boil.)
3. Whisk yolks in a medium bowl until combined.
4. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated.
5. Return mixture to saucepan and cook over medium heat, stirring constantly, until it returns to a boil, 1 - 2 minutes.
6. Remove from heat, and stir in coffee liqueur and vanilla.
7. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece.
8. Let custard cool in saucepan on a wire rack, whisking occasionally for about 10 minutes.
9. Pour custard into chocolate-wafer crust.
10.Press plastic wrap directly on surface of custard.
11.Refrigerate until custard filling is chilled and firm, at lest 4 hours.
12.With a flat side of a chef's knife, crush espresso beans 1 at a time. Reserve 1 tablespoon larger espresso bean pieces.
13.Whisk together cream, confectioners' sugar and remaining teaspoon espresso powder until stiff peaks form.
14.Fold small espresso bean pieces into whipped cream mixture and decoratively spread over pie.
15.Sprinkle with reserved espresso beans pieces and serve immediately.
Yield: 12 servings
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