Crème Anglaise Café

By norsegal8

This classic French method of extracting coffee essence provides intense flavor. Extra sugar is used to offset the bitterness of the coffee. This sauce is lovely served with Chocolate Torture because it deepens the subtle coffee background flavor.

Ingredients

• 4 large egg yolks
• 1/4 cup sugar*
• pinch of salt
• 1 cup milk
• 2 1/2 tablespoons finely ground coffee
• 1/2 vanilla bean, split lengthwise†
• 1 1/2 tablespoons Kahlúa
• use only 3 tablespoons sugar if using Kahlúa
• †You may substitute 1 tablespoon vanilla for the vanilla bean, but the bean offers a fuller, more aromatic flavor. If using an extract, add it after the sauce is cool.

Preparation

Step 1

1. Have ready near the range a fine strainer lined with cheese cloth, suspended over a small mixing bowl.

2. In a small, heavy noncorrodible saucepan, stir together the yolks, sugar and salt until well blended using a wooden spoon.

3. In another small saucepan (or a heatproof measuring cup if using a microwave on high power), heat the milk coffee and vanilla bean to the boiling point. Stir a few tablespoons into the yolk mixture; then gradually add the remaining milk, stirring constantly.

4. Heat the mixture, stirring constantly, to just before the boiling point (170°F to 180°F). Steam will begin to appear and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of a spoon. Immediately remove from the heat and pour into the strainer, scraping up the thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until the seeds separate. For maximum flavor, return the bean to the sauce until serving time.

5. Cool the sauce in an ice-water bath or in the refrigerator. Stir in the optional Kahlúa.