Coffee Creme Anglaise. Serve this coffee-infused creme anglaise with our Mocha Steamed Puddings. Coffee Creme Anglaise 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.
Gradually add to the egg mixture, whisking constantly. Note: This recipe has been adapted from "The New Making of a Cook," by Madeleine Kamman. Remove vanilla bean; scrape seeds into sauce. You can have Coffee Creme Anglaise using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Coffee Creme Anglaise
- Prepare 6 large of egg yolks.
- Prepare 1/2 cup of strong coffee.
- It's 1 1/2 cup of heavy cream.
- Prepare 1/2 cup of granulated sugar.
- It's 1 tsp of vanilla extract.
- Prepare 1 tsp of Godiva dark chocolate liqueur, optional.
If you're a coffee lover and it's time for dessert try my Caramel Macchiato Bread Pudding! The Kahlua creme Anglaise is the perfect compliment to this coffee lovers dream dessert! This classic flavor works well with a variety of desserts, including simple dishes like a bowl of berries. There are certain dishes, however, where the crème anglaise could be spruced up for a special touch.
Coffee Creme Anglaise instructions
- Whisk sugar and egg yolks in a medium bowl until light colored about 3 minutes..
- In a medium saucepan heat coffee, cream ,sugar and chocolate liqueur ( if using ) until.bubbles just start to form on edges of pan..
- Whisking at all times add a small stream of the cream mixture into the egg yolks until combined.
- 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.
- 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!.
For example, some French toast slices would be a perfect canvas for orange. Once thickened, remove from the heat and strain into a clean bowl using a fine mesh sieve. Add the vanilla and the reduced coffee to the anglaise and stir to combine. Serve warm, at room temperature or chilled, with the beignets. If you perfume the custard with vanilla extract instead of coffee, you'll have a lightened version of a classic creme anglaise--a delightful sauce for poached pears or just about any fruit.