Espresso Creme Anglaise

Recipe Ingredients

4		Egg yolks
3 tablespoons	45ml	Granulated sugar
1 1/4 cups	296ml	Milk
1 1/2 tablespoons	22ml	Finely-ground coffee
1 teaspoon	5ml	Vanilla

Recipe Instructions

In a large bowl, whisk together the egg yolks and sugar.

Line a sieve with a paper coffee filter.

Combine the milk and coffee in a medium saucepan and bring to a boil. Pour the hot milk and coffee through the sieve and into the egg mixture, whisking constantly. Return to the saucepan.

Cook over a medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes.

Remove from the heat.

Stir in the vanilla and chill.

Source:
Susan Feniger and Mary Sue Milliken

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