A touch of espresso gives an uplifting makeover to classic vanilla crème anglaise. Make a special treat by spiraling some on a chilled dessert plate and topping it with a scoop of luscious homemade sorbet.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 2 cups light cream or half and half
- Contents of 1 vanilla bean cut lengthwise and scraped out
- 2 teaspoons espresso powder
- 2 eggs
- ½ cup granulated sugar
Preparation:
In a medium saucepan, heat the half-and-half, vanilla, and espresso powder to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly. Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated. Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon. Remove from heat and chill the custard completely before serving it.
Makes 8 servings.
