Espresso Creme Anglaise
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.
Make Ahead Tip: The custard will keep, covered, in the refrigerator for up to 2 days.
1 1/2 Tbsp = 1/3 reduced-fat milk