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Omit the vanilla. Crush 1/2 cup espresso beans into coarse pieces, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 5 minutes. Strain and proceed.
Omit the vanilla. Cut a 3-inch piece of fresh ginger into very thin slices, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 15 to 20 minutes. Strain, bring back to a simmer, and proceed.
Great recipe that follows the classics. The addition of cream makes it extra rich. In order to keep the cooking time under 1 hr I used boiling water for the water bath.
I made a double batch in a 9x13 pyrex dish. It took about 90 minutes to cook (sitting in water). But came out fine, deelish.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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