Make up to 2 days in advance!

Espresso Crème Anglaise

Recipe Snapshot

Servings

8

Total Time

2 h 25 min

Course

dessert

Ingredients

Place heavy cream in a medium saucepan, then add seeds from 1 vanilla bean and stir. Bring to a simmer over medium heat, then remove from the heat.

Warm the cream

1

In a separate medium bowl, whisk together large egg yolks, sugar, and DeLallo instant espresso powder. 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.

Temper the eggs

2

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. Be careful not to boil the mixture.

Finish over low heat

3

Strain the custard through a fine mesh sieve set over a large bowl. Cover tightly, then refrigerate. Can be made up to 2 days in advance.

Strain, then chill

4

Meet Author

Ari

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