Coffee Custard Sauce

1. 1

   Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes.

2. 2

   Bring cream to simmer in heavy medium saucepan.

3. 3

   Gradually whisk hot cream into yolk mixture.

4. 4

   Return mixture to same saucepan.

5. 5

   Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil).

6. 6

   Strain mixture into clean medium bowl.

7. 7

   Add coffee powder; stir until dissolved.

8. 8

   Stir in ground espresso beans.

9. 9

   Refrigerate until cold, whisking occasionally, about 1 hour.

10. 10

    (Sauce can be prepared 1 day ahead.

11. 11

    Cover and keep refrigerated.)

* Per serving · 4 servings · Values may vary.

No additional tips available.