Espresso creme anglaise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg yolks | |
| 3 | tablespoons | Granulated sugar |
| 1¼ | cup | Milk |
| 1½ | tablespoon | Finely ground coffee |
| 1 | teaspoon | Vanilla |
Directions
In a large bowl, whisk together the egg yolks and sugar.
Line a sieve with a paper coffee filter.
Combine the milk and coffee in a medium saucepan and bring to a boil.
Pour the hot milk and coffee through the sieve and into the egg mixture, whisking constantly. Return to the saucepan.
Cook over a medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes. Remove from the heat. Stir in the vanilla and chill.
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