Dallas' Riviera Restaurant, a European-style kitchen, Chef David Holben
5 egg yolks
1/2 c. sugar
2 c. milk
1/2 vanilla bean, split down center
1/4 c. espresso beans, roughly chopped in food processor
peel of one orange
1 cinnamon stick
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
Combine sugar and egg yolks in a bowl. With a whisk, blend until lemony in color and set aside. In a stainless steel saucepan, bring milk, espresso beans, orange peal, and spices to a boil. Remove from heat, and while whisking constantly, slowly add small amounts of the hot liquid to the egg yolk mixture. Put mixture in a clean pot, return to heat, and cook over low to medium heat, stirring continuously until mixture thickens enough to coat the back of a spoon. DO NOT BOIL. Cool the custard quickly by pouring in a metal container that is sitting in ice water. Pass through a fine sieve. Scrape the seeds of the vanilla bean into the mixtures, and stir occasionally until completely cooled. Place in refrigerator and use as needed. Use the sauce on any type of cake.
From the January 1970 issue.