ESPRESSO CREME ANGLAISE

ESPRESSO CREME ANGLAISE image

Yield 3.5 cups

Number Of Ingredients 5

2 cups whole milk (3.5%)
1/2 cup granulated sugar
1/2 vanilla bean, split
6 large egg yolks
1-2 heaping tsp instant espresso powder dissolved in 1 tbsp warm milk, whisk to combine

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.