Espresso Creme Anglaise

http://www.eatingwell.com/recipes/espresso_creme_anglaise.html

From EatingWell:  Fall 2003

Creme anglaise is a luxurious French custard sauce that is thickened with lightly cooked egg yolks. This sauce requires vigilance, but the result is well worth the effort. With a kick from instant espresso powder and crushed chocolate-covered espresso beans, this version goes well with chocolate desserts. If you perfume the custard with vanilla extract instead of coffee, you’ll have a lightened version of a classic creme anglaise—a delightful sauce for poached pears or just about any fruit.

1 1/2 cups, for 16 servings | Active Time: 10 minutes | Total Time: 1 3/4 hours (including chilling time)

Ingredients

Preparation

  1. Set a strainer over a medium bowl and have it ready by the stove. Heat milk in a small heavy saucepan over medium heat, stirring often to prevent scorching, until steaming and hot but not bubbling. Meanwhile, whisk egg yolks and sugar in a medium bowl.
  2. Gradually whisk the hot milk into the eggs. Pour the mixture back into the pan and place it over medium-low heat. Cook, stirring constantly with a wooden spoon in a figure-eight motion, until the custard thickens enough to coat the back of the spoon, 4 to 6 minutes. The temperature should reach 160°F on an instant-read thermometer (do not let the custard boil). Working quickly, strain the custard into the clean bowl. Whisk in instant espresso (or coffee). Cover and refrigerate until chilled, at least 1 1/2 hours.
  3. Place espresso beans in a sealable plastic bag and crush with a rolling pin or saucepan. Stir into the chilled sauce.

Nutrition

Per serving : 36 Calories; 1 g Fat; 1 g Sat; 0 g Mono; 40 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 0 g Fiber; 14 mg Sodium; 6 mg Potassium

Exchanges: 1 1/2 Tbsp.=1/3 reduced-fat milk

Tips & Notes