Best 2 Espresso Creme Anglaise Recipes
Indulge in a symphony of flavors with our exquisite Espresso Crème Anglaise, a culinary masterpiece that elevates the classic crème anglaise to new heights. This delectable sauce seamlessly blends the rich, bold notes of espresso with the velvety smoothness of custard, creating a luscious experience that tantalizes the taste buds. Discover the art of crafting this elegant sauce, along with three additional crème anglaise variations that cater to diverse palates. Embark on a culinary journey that promises to transform your dessert repertoire, leaving you with a collection of irresistible sauces that will elevate any occasion.
Here are our top 2 tried and tested recipes!
ESPRESSO CREME ANGLAISE
Serve this coffee-infused creme anglaise with our Mocha Steamed Puddings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
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.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your espresso is freshly brewed and strong.
- Use a double boiler or a heatproof bowl set over a saucepan of simmering water to make the creme anglaise, as this will help prevent the eggs from curdling.
- Stir the creme anglaise constantly while it is cooking, until it has thickened enough to coat the back of a spoon.
- Strain the creme anglaise through a fine-mesh sieve to remove any lumps.
- Chill the creme anglaise for at least 4 hours before serving, or overnight for the best flavor.
- Serve the creme anglaise with fresh berries, fruit compote, or a sprinkle of grated chocolate.
Conclusion:
Espresso creme anglaise is a delicious and versatile dessert that can be enjoyed on its own or used as a topping for other desserts. It is a great way to use up leftover espresso and is sure to impress your guests. With a little planning and effort, you can easily make this decadent dessert at home. So next time you are looking for a special treat, give espresso creme anglaise a try.
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