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.
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Farhat Ameer
[email protected]Overall, I'm really happy with this espresso creme anglaise recipe. It's easy to make, delicious, and versatile. I'll definitely be making it again!
wa khaskheli wa khaskheli
[email protected]This creme anglaise is a bit bland. I think I'll add some vanilla extract or cinnamon next time.
Dange Kurdi
[email protected]I had some trouble getting the creme anglaise to thicken. I think I may have overcooked it.
Nawab Tosha
[email protected]This creme anglaise is a little too sweet for my taste. I'll try reducing the amount of sugar next time.
Alamsher Khan
[email protected]This creme anglaise is so versatile. I've used it as a glaze for cakes, a filling for pies, and even a dip for fruit.
Jennifer Robinson
[email protected]I've never made creme anglaise before, but this recipe made it easy. It turned out perfectly!
Samuel Pop
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The results are amazing!
ilham khan
[email protected]I love the way the espresso powder gives this creme anglaise a little kick.
Godwin Tugbah
[email protected]This creme anglaise is the perfect finishing touch to any dessert.
Jamelyn Hambrick
[email protected]I was skeptical about the coffee flavor in this creme anglaise, but I was pleasantly surprised. It was subtle but really added a nice depth of flavor.
Mekayla Sealie
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Mitun Cha
[email protected]I've tried many creme anglaise recipes, but this one is by far the best. It's so easy to make and always turns out perfectly.
mrsheeraz 360
[email protected]This espresso creme anglaise was a hit at my last dinner party! It was rich, creamy, and had the perfect amount of coffee flavor.