Espresso Crème Anglaise is a luxuriously creamy custard infused with the bold, flavor of espresso. It’s a dessert sauce that’s not overly sweet, allowing the rich coffee flavor to shine through. The texture is smooth and velvety, coating your tongue with a delightful warmth that lingers like a fine espresso.
Surprisingly, creme anglaise is surprisingly easy to prepare, making it a perfect choice for impressing guests or indulging in a personal treat. Give it a try with my flaky croissant bread pudding or over a decadent flourless chocolate cake! I love it with pretty much any warm dessert.
Try your hand at some of these other French desserts next: a classic vanilla crème brûlée, the slightly more caffeinated coffee crème brûlée, or this light, tender apple almond cake.
Ingredient Notes
All you need are 5 simple ingredients to make this easy dessert sauce at home:
- Heavy cream: the base of the creamy sauce.
- Vanilla bean paste or 1 vanilla bean with seeds scraped out.
- Egg yolks, which give the custard a luxuriously silky smooth texture.
- Granulated sugar, though you can use light brown sugar if you like.
- DeLallo Instant Espresso powder or 2 tablespoons of strong brewed espresso.
How To Make Espresso Crème Anglaise
First, you’ll need to warm the cream and milk in a saucepan over medium heat. Simmer for about 3-5 minutes, then remove from the heat.
Meanwhile, whisk together egg yolks, sugar, and DeLallo Instant Espresso Powder. Next, temper the eggs. To do this, slowly pour in a few tablespoons of the warm cream mixture, whisking the entire time.
Now you can go ahead and add the egg mixture directly into the saucepan with the cream. Cook over low heat for about 5 minutes, or until the sauce thickens enough to coat the back of a spoon when you run your finger over it.
Finish by straining with a fine mesh sieve over a cup or container, then cover tightly and refrigerate for at least 2 hours. The creme anglaise will continue to thicken as it cools.
You can substitute brewed espresso for instant espresso powder. Adjust the quantity according to your taste preference, but I recommend 2 tablespoons of strong brewed espresso.
Expert Tips
- Ensure gentle heat while cooking to avoid curdling the custard.
- Straining the mixture is crucial for a smooth texture.
- Use high-quality espresso powder or freshly brewed strong espresso for the best flavor. I recommend DeLallo Instant Espresso Powder.
- Chill the custard thoroughly before serving.
- If the custard curdles, it means the eggs have overcooked. Don’t panic! There are a couple of ways to fix it. You can whisk in a tablespoon of cold water at a time until the custard smooths out. Another option is to place the saucepan containing the curdled custard over a bowl of ice water and whisk vigorously until the custard cools and smooths out. Either way, be sure to strain it very well before chilling.
Make-Ahead, Leftovers, & Storage
- Make-ahead, leftovers, and storage: You can prepare Espresso Crème Anglaise ahead of time. Keep it refrigerated in an airtight container for up to 3-4 days in a refrigerator. You can enjoy it on everything from creamy pots de creme to smooth, luscious creme brulee.
- Personally, I prefer creme anglaise served cold. But if you like, you can reheat it gently on a stovetop over low heat, stirring until warm.
- It’s not recommended to freeze it as the texture might become grainy upon thawing.
Serving Suggestions
- Drizzle over warm bread pudding, cakes, or fruit tarts.
- Serve alongside a scoop of vanilla ice cream or as a dip for biscotti or churros.
- It can also be used as a filling for pastries or crepes.
Substitutions
- You can substitute the heavy cream with all whole milk (instead of a mixture), but the custard will not be as rich and creamy.
- If you don’t have vanilla extract, you can use ½ teaspoon of almond extract or rum extract.
- For a dairy-free option, use unsweetened almond milk or coconut milk instead of the milk and heavy cream. This will change the texture and taste, but still be delicious.
A sauce worth doubling if you’re having company over. Just trust me on this!
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Espresso Crème Anglaise (French Coffee Dessert Sauce)
Ingredients
- 1½ cups (355ml) heavy cream
- 1 vanilla bean, split down the center and seeds scraped out OR 1 tsp vanilla bean paste
- 4 large (60g) egg yolks, room temperature
- ¼ cup (50g) granulated sugar
- 1 tsp DeLallo Instant Espresso Powder
Instructions
- Warm the cream. Place 1½ cups (355ml) of heavy cream in a medium saucepan, then add seeds from 1 vanilla bean (or 1 tsp vanilla bean paste) and stir. Bring to a simmer over medium heat, cooking for about 3-5 minutes, then remove from the heat.
- Temper the eggs, then finish the sauce. In a separate medium bowl, whisk together 4 large (60g) egg yolks, ¼ cup (50g) sugar, and 1 tsp DeLallo instant espresso powder for 2-3 minutes. Temper the eggs by adding a couple spoonfuls of the warm cream mixture to the bowl, whisking continuously the entire time to ensure the eggs don’t curdle.
- Finish over low heat. Once tempered, use a spatula to scrape the egg and sugar mixture into the saucepan. Cook over low heat, stirring continuously with the spatula, until the custard thickens enough to coat the back of a spoon, about 5 minutes. Be careful not to boil the mixture.
- Strain, then chill. Strain the custard through a fine mesh sieve set over a large bowl. Cover tightly, then refrigerate for at least 2 hours. Can be made up to 2 days in advance.
Notes
- Make-ahead, leftovers, and storage: You can prepare Espresso Crème Anglaise ahead of time. Keep it refrigerated in an airtight container for up to 3-4 days in a refrigerator.
- Personally, I prefer creme anglaise served cold. But if you like, you can reheat it gently on a stovetop over low heat, stirring until warm.
- It’s not recommended to freeze it as the texture might become grainy upon thawing.
Let us know your thoughts!