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)
1 1/2 cups 1% milk
3 large egg yolks
3 tablespoons sugar
1 1/2 teaspoons instant espresso powder, or instant coffee
1/4 cup chocolate-covered espresso beans
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.
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.
Place espresso beans in a sealable plastic bag and crush with a rolling pin or saucepan. Stir into the chilled sauce.
Per serving :
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
Make Ahead Tip: Cover and refrigerate for up to 2 days.