Creamy Coffee Sauce

1. 1

   In a medium-sized, heavy saucepan, scald together the cream and coffee.

2. 2

   Beat the egg yolks with the sugar for 8-10 minutes with the electric mixer until mixture is very thick and lemony-colored.

3. 3

   Gradually beat in the warm coffee mixture.

4. 4

   Return to the pan and cook over low heat, stirring, until mixture boils and thickens.

5. 5

   Stir the vanilla.

6. 6

   Cool, cover, and chill until very cold. Enjoy spooned over a brownie, plain angel food cake, or pound cake for delicious desserts.

* Per serving · 4 servings · Values may vary.

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