--KAREN PHILLIPS CBTX40A--
4 c  Heavy cream
4 tb Cornstarch
1 1/2 c  Half-and-half
4 tb Instant espresso powder
6    Egg yolks
2 tb Grand Marnier
2    Eggs
1/2 oz Chunk semi-sweet chocolate;
-finely grated
1/2 c  Granulated sugar

EQUIPMENT: Measuring cup, measuring spoons, hand grated, 2 1/2-qt
saucepan, electric mixer with paddle, and balloon whip, rubber spatula,
whisk, instant-read test thermometer, 2 stainless steel bowls (1 large),
pastry bag, 8 8-oz coffee cups

Heat 1 1/2 cups of heavy cream and the half-and-half in a 2 1/2-qt saucepan
over medium-high heat. Bring to a boil. While the cream is heating, combine
the egg yolks, eggs, sugar, cornstarch, and instant espresso powder in the
bowl of an electric mixer fitted with a paddle. Beat the mixture on high
for 2 minutes, scrape down the sides of the bowl, and continue mixing on
high until the mixture is slightly thickened, about 1 1/2 to 2 minutes. (At
this point the cream should be boiling. If not, adjust the mixer speed to
low and continue to mix until the cream boils. If his is not done, the eggs
will develop undesirable lumps.) Pour the boiling cream into the beaten egg
mixture and whisk to combine. Return to the saucepan and heat over
medium-high heat, whisking constantly, until the cream reaches a
temperature of 180 degrees, about 5 to 6 minutes. Remove from the heat and
transfer to a stainless steel bowl. Cool the espresso-custard mixture in an
ice-water bath to a temperature for 40 to 45 degrees, about 20 to 25
minutes.

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