Coffee CrÃ¨me Anglaise

From EatingWell: December 1997 — Subscribe Now!

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

About 2 1/4 cups

Active Time: 20 minutes

Total Time: 2 hours (includes chilling time)

Nutrition Profile

Ingredients

2 large egg yolks
1/3 cup sugar
1/4 teaspoon salt
2 cups low-fat milk
1 tablespoon instant coffee granules
1 teaspoon vanilla extract

Preparation

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

Per tablespoon: 17 calories; 0 g fat (0 g sat, 0 g mono); 12 mg cholesterol; 3 g carbohydrates; 1 g protein; 0 g fiber; 24 mg sodium; 4 mg potassium.

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