1. In a medium saucepan over medium heat, combine milk, half-and-half, sugar and vanilla; cook until very hot, stirring often, but do not allow to boil.
2. Whisk about ½ cup warm milk mixture into yolks; return entire mixture to pan and cook over low heat until thick (5-6 min.), stirring often.
3.  Strain; stir in espresso.
4. Cover with plastic wrap; cool.
5. Serve slightly warm or chilled. Try it with our recipe for Chocolate Date Cake.

Tasty Tip:

• This recipe can be made ahead and stored in the refrigerator, covered, for up to 1 day.