Peruvian Cream

Combine coffee beans, vanilla pod, and milk in a saucepan and heat over medium heat until steaming, without boiling. Remove from heat and let steep for 10 minutes to infuse flavors.

Strain the infused milk through a fine sieve into a clean bowl, discarding the coffee beans and vanilla pod.

Whisk together egg yolks and whole eggs in a large bowl until pale and combined, approximately 2 minutes.

Add sugar to the eggs and whisk vigorously until the mixture is thick, pale, and ribbons form when the whisk is lifted, about 3-4 minutes.

Slowly pour the warm infused milk into the egg mixture while whisking continuously to prevent curdling.

Strain the mixture through a fine sieve into a clean saucepan to remove any cooked egg particles.

Heat the strained mixture over medium heat, stirring constantly, until it reaches 170°F (76°C) and coats the back of a spoon.

Chop chocolate into small pieces and place in a bowl, then pour the hot cream mixture over it and let sit for 1 minute.

Whisk the chocolate cream until smooth and fully emulsified.

Dissolve chocolate in the hot cream, stirring until completely combined and silky.

Pour cold water into a small cup and set aside, then add very hot water to create a warm water bath, pouring the cream mixture to cool to room temperature while stirring occasionally.

Transfer the Peruvian cream to serving glasses and refrigerate for at least 30 minutes before serving chilled.