Espresso Creme Anglaise

Espresso Creme Anglaise

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From: EatingWell Magazine, 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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1½ cups 1% milk
  • 3 large egg yolks
  • 3 tablespoons sugar
  • 1½ teaspoons instant espresso powder, or instant coffee
  • ¼ cup chocolate-covered espresso beans


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  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 1½ hours.
  3. Place espresso beans in a sealable plastic bag and crush with a rolling pin or saucepan. Stir into the chilled sauce.
  • Make Ahead Tip: The custard will keep, covered, in the refrigerator for up to 2 days.

Nutrition information

  • Serving size: 1½ tablespoons
  • Per serving: 35 calories; 1 g fat(1 g sat); 0 g fiber; 4 g carbohydrates; 1 g protein; 6 mcg folate; 36 mg cholesterol; 4 g sugars; 91 IU vitamin A; 0 mg vitamin C; 33 mg calcium; 0 mg iron; 12 mg sodium; 41 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ Tbsp = ⅓ reduced-fat milk

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