Cupcakes in three parts

Friday: The filling

Kahlua Pastry Cream

2 cups half & half
1 tsp instant espresso powder
1 vanilla bean

1/2 cup sugar
3 tbsp cornstarch
pinch of salt
5 large egg yolks

4 tbsp butter
1/3 - 1/2 cup kahlua*

In a medium saucepan bring the half & half, espresso powder, vanilla bean (the whole bean and the scraped seeds), and 6 tbsp of the sugar to a simmer over medium high heat, stirring to dissolve the espresso powder and sugar.

In a separate bowl, whisk the remaining sugar, cornstarch, salt, and egg yolks until smooth. Temper the egg yolks by gradually whisking in about a cup of the hot half & half mixture. Pour the tempered egg mixture back into the saucepan, reduce the heat to medium and whisk constantly for about 30 second to a minute. The mixture will thicken very quickly.

Remove the pastry cream from the heat and whisk in the butter and kahlua. Pour into a bowl and let cool. Cover with plastic wrap, pressing to the surface to avoid a skin from forming and chill until cold. Can be made 3-5 days in advance.

*Two notes:

1.) The kahlua does not cook out. If this is a problem, simply eliminate it from the recipe; you will be left with a delicious mocha pastry cream because of the espresso powder.

2.) By removing the espresso powder and the kahlua, you will have a delicious vanilla pastry cream that is perfect as a filling for pate choux cream puffs or fruit tarts.