Coffee Cream Anglaise

How to make Coffee Cream Anglaise Recipe

4 SERVINGS

Ingredients:
1/2 cup Milk
1/2 cup Heavy cream
1/2cup Granulated sugar
1 teaspoon Vanilla extract
3 Egg yolks
1 tablespoon Instant espresso coffee, dissolved in 1/2 tablespoon (7 ml) of water or dark rum

Method:
Combine the milk, cream, and sugar. Stir to begin dissolving the sugar.

Place the yolks in a 1-quart (1 l) bowl and whisk just enough to break them.

Bring the milk mixture to full rolling boil over medium heat. Remove the pan from heat.

Whisk about one-third of the boiling liquid into the yolks, Remember to begin whisking before pouring in the hot liquid. Return the saucepan to medium heat and return the remaining liquid to a full boil.

Whisk the yolk mixture into the boiling liquid. Continue whisking until the cream thickens slightly, about 30 seconds.

Continue to whisk, remove pan from heat. Immediately pour the sauce through a fine strainer.

Cool quickly over a bowl of ice water, stirring occasionally.

Stir in vanilla and espresso.