Coffee Creme Anglaise

1. 1

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

2. 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. 3

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

4. 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. 5

   Strain into a clean dish, stir in vanilla.

6. 6

   Cool uncovered in refrigerator until cold then cover.

7. 7

   Serve cold..

8. 8

   This sauce keeps about 5 days in refrigerator.

9. 9

   Use on cakes and brownies, it goes with chocolate extremely well.

10. 10

    Drizzle on tarts and pies.

11. 11

    Also wonderful on coffee cakes!

* Per serving · 4 servings · Values may vary.

No additional tips available.