Espresso Creme Anglaise (tht) Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
4: Egg yolks,
3 tbsp: Granulated sugar,
1 1/4 cup: Milk,
1 1/2 tbsp: Finely ground coffee,
1 tsp: Vanilla,
Directions:
Recipe by: TOO HOT TAMALES SHOW #TH6287 Preparation Time: In a large
bowl, whisk together the egg yolks and sugar.
Line a sieve with a paper coffee filter.
Combine the milk and coffee in a medium saucepan and bring to a boil.
Pour the hot milk and coffee through the sieve and into the egg
mixture, whisking constantly. Return to the saucepan.
Cook over a medium heat, stirring constantly, until the mixture
thickens slightly and coats the back of a wooden spoon, about 5
minutes. Remove from the heat. Stir in the vanilla and chill.
Source from luhu.jp
bowl, whisk together the egg yolks and sugar.
Line a sieve with a paper coffee filter.
Combine the milk and coffee in a medium saucepan and bring to a boil.
Pour the hot milk and coffee through the sieve and into the egg
mixture, whisking constantly. Return to the saucepan.
Cook over a medium heat, stirring constantly, until the mixture
thickens slightly and coats the back of a wooden spoon, about 5
minutes. Remove from the heat. Stir in the vanilla and chill.
Source from luhu.jp