Single Recipe

• 1 1/2 Cups Sugar
• 6 Heaping TBSP Flour
• 4 Heaping TBSP Unsweetened Cocoa Powder
• 1/4 tsp Espresso Powder
• 3 Cups Milk
• 1 1/2 tsp Vanilla
• 1 TBSP Butter
• 4 Egg Yolks

Double Recipe

• 2 1/2 Cups Sugar
• 8-9 Heaping TBSP Flour
• 8 Heaping TBSP Unsweetened Cocoa Powder
• 1/2 tsp Espresso Powder
• 5 Cups Milk
• 2 1/2 tsp Vanilla
• 2 TBSP Butter
• 8 Egg Yolks

Cooking Directions

1. In a medium saucepan whisk together sugar, flour, cocoa, espresso powder. Stir in milk.
2. Cook over medium heat, stirring constantly.
3. Temper egg yolks with one cup of warm custard.
4. Add tempered yolks and butter. Bring to a boil to thicken. Boil 3-4 minutes. Remove from heat and stir in vanilla.
5. Pour hot custard into pre-baked pie crust.