Coffee Creme Anglaise

Name: Coffee Creme Anglaise
Total time: 1200 s
Cuisine: American
Ingredients: 6 large egg yolks; 1/2 cup strong coffee; 1 1/2 cup heavy cream; 1/2 cup granulated sugar; 1 tsp vanilla extract; 1 tsp Godiva dark chocolate liqueur, optional

fenway @Fenway

This is a variation of the wonderful vanilla dessert custard sauce Creame Anglaise with the addition of coffee. It's velvety smooth, rich and creamy with a moderate coffee flavor. I made it for a sauce for a tiramisu filled chocolate cake and have found it's so good with brownies, cupcakes, coffee cakes, pies and tarts!

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Ingredients

20 mins

6 largeegg yolks
1/2 cupstrong coffee
1 1/2 cupheavy cream
1/2 cupgranulated sugar
1 tspvanilla extract
1 tspGodiva dark chocolate liqueur, optional

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Steps

20 mins

1

Whisk sugar and egg yolks in a medium bowl until light colored about 3 minutes.
2

In a medium saucepan heat coffee, cream ,sugar and chocolate liqueur ( if using ) until.bubbles just start to form on edges of pan.
3

Whisking at all times add a small stream of the cream mixture into the egg yolks until combined
4

Return liquid to saucepan, and cook, stirring with a rubber spatula continuously reaching all corners of pan until sauce thickens enough to coat the back of a spoon and reaches 170 on a instant read thermometer, about 10 to 15 minutes
5

Strain into a clean dish, stir in vanilla. Cool uncovered in refrigerator until cold then cover. Serve cold.. This sauce keeps about 5 days in refrigerator. Use on cakes and brownies, it goes with chocolate extremely well. Drizzle on tarts and pies. Also wonderful on coffee cakes!

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Cooksnaps

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fenway @Fenway

on January 10, 2015 18:56

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.