Mocha Pastry Cream

• 3 tablespoons instant espresso powder
• 3 tablespoons hot water
• 6 large whole eggs, plus 6 large egg yolks
• 2 cups sugar
• 6 cups whole milk
• 1 1/2 vanilla beans, split lengthwise and seeds scraped
• 1 cup plus 2 tablespoons cornstarch
• 3/4 teaspoon salt
• 6 tablespoons unsalted butter, cut into small pieces
• 6 ounces bittersweet chocolate, coarsely chopped

1. Prepare an ice bath; set aside.
2. In a small bowl, combine the espresso powder and hot water, and stir until dissolved; set aside.
3. In a medium bowl, combine the whole eggs, egg yolks, and 1 cup sugar.
4. Whisk to combine.
5. In a medium saucepan, combine the milk, vanilla seeds, cornstarch, salt, and remaining cup of sugar.
6. Bring to a boil over medium-high heat, whisking constantly.
7. Remove from the heat; slowly pour about a third of the hot milk mixture into the egg mixture, whisking constantly until combined.
8. Pour egg mixture back into the remaining milk, whisking constantly.
9. Return saucepan to medium-high heat.
10. Bring to a boil, whisking constantly, until mixture is thick enough to hold a trail when you drag a wooden spoon through it, about 3 minutes.
11. Whisk in butter, one piece at a time.
12. Whisk in chopped chocolate and espresso mixture; continue whisking until smooth and combined.
13. Strain the mixture into a large, heatproof bowl.
14. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
15. Place in the ice bath until completely chilled, stirring occasionally, about 30 minutes.
16. Cover and refrigerate until ready to use, up to 3 days.

espresso powder, water, eggs, sugar, milk, vanilla beans, cornstarch, salt, unsalted butter, bittersweet chocolate

Taken from www.epicurious.com/recipes/food/views/mocha-pastry-cream-390363 (may not work)