PG TESTED

• 1 cup heavy cream
• 1 cup very strong, brewed coffee
• 3 egg yolks
• 1 cup sugar
• 1 teaspoon vanilla extract

In a medium-sized, heavy saucepan, scald together the cream and coffee. Beat the egg yolks with the sugar for 8 to 10 minutes with the electric mixer until mixture is very thick and lemon-colored. Gradually beat in the warm coffee mixture.

Return to the pan and cook over low heat, stirring, until mixture boils and thickens. Stir in the vanilla. Cool, cover, and chill until very cold. Spoon over a brownie, plain angel food cake, ice cream or pound cake for a sweet dessert.

Makes about 2 1/2 cups.

-- Folgers Coffee