Espresso creme anglaise

Yield: 4 servings

Measure Ingredient
4 Egg yolks
3 tablespoons Granulated sugar
1¼ cup Milk
1½ tablespoon Finely ground coffee
1 teaspoon Vanilla

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.

TOO HOT TAMALES SHOW #TH6287

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