Coffee Crème Anglaise

December 1997

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

Coffee Crème Anglaise

Makes: About 2 1/4 cups

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  • 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

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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.


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.

Exchanges: Free Food

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