Cafe Au Lait Pudding

For the pudding

• 3 cups half and half
• 3/4 cups brown sugar
• 1 pinch kosher salt
• 4 large egg yolks
• 2 tablespoons powdered espresso
• 1 teaspoon vanilla extract

For the topping

• 1/2 cup whole milk or heavy cream
• 1 teaspoon sugar (optional)
• sprinkling of cocoa, cinnamon or fresh ground nutmeg

1. In a large saucepan heat half and half, sugar, salt, and espresso or coffee, stirring so that all ingredients are completely blended.
2. Whisk the egg yolks until smooth. When the half and half mixture steams and is hot but not simmering, whisk 1/2 cup of the hot cream into the egg yolks to temper them. Take the saucepan off the heat and stir in the tempered egg mixture.
3. Return the saucepan to the cooktop over medium heat. . Cook, stirring, until the temperature reaches 175-180 degrees, or the pudding is thick enough to coat the back of the spoon, about 5 minutes. Do not allow the mixture to boil. (When you draw your finger across the spoon, it should leave a clear mark through the pudding. )
4. Remove from heat and stir in vanilla extract. Strain through fine mesh strainer into individual portions and place plastic wrap over the top, laying it flat against the surface of the pudding so that a skin doesn't form. Refrigerate till cold.
5. Froth milk (or whip cream) with sugar (if desired), and spoon over the top. Sprinkle top with cinnamon, cocoa or nutmeg.