Espresso Sauce

1 cup milk
1/2 cup heavy cream
1 vanilla bean
4 egg yolks
1/3 cup sugar
1/4 cup strong espresso coffee

Pour the milk and heavy cream into a heavy-bottomed pot. On a cutting board,
split the vanilla bean down the middle and, using the top of your knife, scrape all
the seeds into the milk. Add the bean pod to the milk and bring the milk gently
to a boil over medium heat, being careful not to scorch the milk or allow it to boil
over. Lower the heat and simmer for 10 minutes, uncovered. Remove from the
heat and allow the vanilla bean to steep in the milk for another 5 minutes.
Meanwhile, in the bowl of an electric mixer, whip the egg yolks and sugar
together at medium speed for 5 minutes. Remove the vanilla bean from the milk,
then stir several tablespoons of the hot milk into the egg yolk-sugar mixture to
temper the eggs.
Fill a large bowl halfway with ice water. Return the pot of milk to the stove and,
over low heat, add the egg yolk-sugar mixture in a slow, steady stream, stirring it
in with a wooden spoon. Stir the coffee into the sauce with a wooden spoon and
continue to cook for 7 to 8 minutes, stirring constantly, until the custard has
thickened and coats the back of the spoon. Remove from the heat and cool
completely by setting the bottom of the pot in ice water and stirring to release
heat. Once cool, the sauce can be covered and refrigerated for up to 24 hours.