Espresso Creme Anglaise

From EatingWell: 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.

Makes: 1 1/2 cups, for 16 servings

Active Time: 10 minutes

Total Time: 1 3/4 hours (including chilling time)

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

1 1/2 cups 1% milk
3 large egg yolks
3 tablespoons sugar
1 1/2 teaspoons instant espresso powder, or instant coffee
1/4 cup chocolate-covered espresso beans

Preparation

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.
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 1 1/2 hours.
Place espresso beans in a sealable plastic bag and crush with a rolling pin or saucepan. Stir into the chilled sauce.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 36 calories; 1 g fat ( 1 g sat , 0 g mono ); 40 mg cholesterol; 4 g carbohydrates; 1 g protein; 0 g fiber; 14 mg sodium; 6 mg potassium.

Exchanges: 1 1/2 Tbsp.=1/3 reduced-fat milk

More From EatingWell

Healthy Muffin Tin Recipes

Muffin tins are great for making more than just muffins,...

Thanksgiving Potato Recipes

No Thanksgiving dinner table is complete without a bowl of...

Thanksgiving Vegetable Recipes

If you’re looking for new healthy vegetable side dishes to...

Recipes for Frozen Yogurt

When you serve one of these frozen goodies this summer, your...
Thanksgiving Meal Makeover

Save 851 calories with our Thanksgiving makeover. With a few...

Healthy Quesadilla Recipes

Quesadillas are the perfect family-friendly weeknight meal...

Healthy Turkey Burger Recipes

Making a burger with ground turkey is the first step for a...

Quick Dinner Recipes

At the end of a busy day, ordering take out for dinner might...
Recipes From the May/June 2013 Issue of EatingWell

Get new recipe inspiration from EatingWell's best recipes...

Tofu Four Ways

According to a 2005 study by the U.S. Soybean Board, 30...

Tilapia Recipes, Mahi-Mahi Recipes and Cod Recipes

The delicate white meat and full flavor found in mahi-mahi,...

Top 50 Diet Recipes

From dinner to dessert, you can feel good about eating our...
Top 50 Diet Recipes for Fall

With the changing weather and back-to-school season comes a...

Top 50 Healthy Recipes for Winter

From chili recipes and stew recipes to creamy chicken recipes...

Top 50 Healthy Recipes of 2012

Ring in the new year with EatingWell’s best healthy recipes!...

Top 50 Recipes for Fall

When the weather turns cooler, creamy casseroles, baked...