Coffee Creme Anglaise

Coffee Creme Anglaise

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From: EatingWell Magazine, December 1997

A couple of egg yolks are all you need to make a thick, rich cream sauce.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • 2 large egg yolks
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • 2 cups low-fat milk
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract

Preparation

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  1. Whisk egg yolks, sugar and salt in a small bowl until smooth.
  2. Heat milk and coffee granules in a small heavy saucepan over low heat until steaming. Gradually add to the egg mixture, whisking constantly. Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of a spoon, 7 to 8 minutes (an instant-read thermometer should read 160°F). Do not let sauce simmer.
  3. Strain the sauce through a fine sieve into a clean bowl. Stir in vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 17 calories; 0 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 2 mcg folate; 11 mg cholesterol; 3 g sugars; 40 IU vitamin A; 0 mg vitamin C; 18 mg calcium; 0 mg iron; 23 mg sodium; 25 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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