Espresso Creme Anglaise

By sarah_carroll

Ingredients

• 1 cup heavy cream
• 1 vanilla bean, split and scraped
• 4 large egg yolks
• 1/2 cup sugar
• 1 cup brewed espresso coffee
• 2 tablespoons instant espresso powder

Details

Servings 2

Preparation

Step 1

Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.

In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)