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

EatingWell Test Kitchen
Source: EatingWell Magazine, December 1997

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Recipe Summary

total:
2 hrs
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk egg yolks, sugar and salt in a small bowl until smooth.

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  • 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 degrees F). Do not let sauce simmer.

  • 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 Facts

17 calories; protein 0.6g; carbohydrates 2.7g; fat 0.4g; saturated fat 0.2g; cholesterol 10.9mg; vitamin a iu 40.2IU; folate 2.1mcg; calcium 18.3mg; magnesium 1.8mg; potassium 24.5mg; sodium 22.6mg.
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