Best 2 Espresso Creme Anglaise Recipes

ESPRESSO CREME ANGLAISE

Steps:

• Prepare an ice bath, and set aside. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and whisk the mixture until it is pale yellow and very thick, 3 to 5 minutes.
• Place the milk, cream, and espresso powder in a small saucepan, and bring to a boil over medium-high heat. Remove pan from heat, and gradually pour half of the milk mixture into the egg-yolk mixture, whisking constantly. Return the combined mixtures to the saucepan.
• Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon. Strain the creme anglaise through a fine sieve into a small bowl set in the ice bath. Serve chilled.

ESPRESSO CREME ANGLAISE

Steps:

• Combine milk and 1/4 cup sugar in heavy bottomed 2-quart saucepan. Scrape out seeds of bean and add them, and hull, to pot. Bring just to boil over med heat, then remove from heat and let infuse 5 mins. Meanwhile, lightly whisk together egg yolks and remaining sugar. Secure bowl to counter by wrapping damp towel around base. Whisking constantly, slowly pour hot milk in yolk-sugar mixture, little at a time, until all milk incorporated. Rinse out pot used to scald milk, but don't dry; a film of water will help prevent custard from scorching. Have ready fine-mesh strainer set over med-size bowl. Pour custard back into pot and return to element over med-low heat. Cook custard, stirring constantly with wooden spoon, until it coats back of spoon, 7-10 mins. Finger drawn across back of spoon should leave clean trail. Immediately pour custard through strainer and discard vanilla bean hull. Add espresso/milk mixture. Press piece of plastic wrap onto custard surface and poke slits in top w/sharp knife to allow steam to escape. Cool sauce to lukewarm, then refrigerate until chilled, at least 2 hours or up to 4 days.