Jesse is one of the most talented young chefs we've discovered lately (2005), and his influence, under the tutelage of Super Chef Mark Miller, has turned Francesca's at Sunset into one of San Antonio's finest restaurants.

Ingredient Note:
Cajeta is a South American milk caramel sauce. It's also known as Dulce de Leche. Find this ingredient in a Latin grocery store.

Makes About 2 1/2 Cups

In a medium mixing bowl, whisk together the egg yolks and sugar until they are very pale yellow and smooth.

In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan.

Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Don't scramble the eggs.

Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate until ready to serve.