Espresso Crème Anglaise (French Coffee Dessert Sauce)
This Espresso Crème Anglaise is rich, silky, and infused with bold coffee flavor. Made with egg yolks, cream, and espresso, it’s a classic French dessert sauce that pairs beautifully with cakes, bread pudding, fresh fruit, or ice cream. Naturally gluten-free and easy to make ahead.
Servings: 8 servings
Calories: 183kcal
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.
Nutrition
Calories: 183kcal | Carbohydrates: 9g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 12mg | Potassium: 47mg | Sugar: 9g | Vitamin A: 659IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 0.1mg
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