ESPRESSO CRÈME ANGLAISE

Summary

Yield
Servings
Prep time20 minutes
Recipe TypesSauces & Toppings

Description

I have returned from the steamy high seas of one of South Florida's finest kitchens with a chef's personal recipe for an Espresso Crème Anglaise. What is Crème Anglaise you ask? Literally it is the French term for "English cream." Functionally it is a light pouring custard used as a dessert cream or sauce. To me it is the best base to place a Molten chocolate cake, brownie or my banana bread. Try the recipe below and let me know what you think - I guarantee you that Espresso Crème Anglaise is fairly easy to make with a little attention.

Ingredients

8 egg yolks
1⁄3cgranulated sugar
2clight cream
3Tespresso (finely ground) (Preferably our "Std. Range princeton espresso")
1tvanilla or almond extract

Instructions

1. Whisk the yolks and the sugar together until thickened and pale yellow.

2. In a small pot combine the Princeton espresso and light cream and bring to a boil.

3. Through a sieve, add a little of the hot cream/espresso into the egg mixture a little bit a time - while whisking constantly.

4.Cook over moderate heat stirring constantly until the mixture thickens.

5. When the mixture thickens enough to coat the back of a wooden spoon - about 5 minutes.

6. Remove from the heat.

7. Stir in vanilla or almond extract.

8. Refrigerate until ready to use.

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Joined:
02/19/2014

Food topic but different pew.  Someone had a water recipe awhile ago with ginger and other good things in it to keep in the frig in a gallon jug.  Just for personnel use.  Anyone remember it?  I can't find the copy!

.

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Joined:
07/23/2008

charlie may wrote:

Food topic but different pew.  Someone had a water recipe awhile ago with ginger and other good things in it to keep in the frig in a gallon jug.  Just for personnel use.  Anyone remember it?  I can't find the copy!

.

That was me! just slice one lemon and put it in a pitcher. Add half a sliced cucumber (leave skins on), add a few tablespoons of fresh ground ginger, a few mint sprigs, fill the pitcher with water and let set in fridge 24hrs. You can sift out the stuff, and drink  but I leave the stuff in and just refill the pitcher, because I drink it so fast. I toss out all the ingreds about every 3 days and make fresh! 

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Joined:
07/23/2008

Sunshine wrote:

charlie may wrote:

Food topic but different pew.  Someone had a water recipe awhile ago with ginger and other good things in it to keep in the frig in a gallon jug.  Just for personnel use.  Anyone remember it?  I can't find the copy!

.

That was me! just slice one lemon and put it in a pitcher. Add half a sliced cucumber (leave skins on), add a few tablespoons of fresh ground ginger, a few mint sprigs, fill the pitcher with water and let set in fridge 24hrs. You can sift out the stuff, and drink  but I leave the stuff in and just refill the pitcher, because I drink it so fast. I toss out all the ingreds about every 3 days and make fresh! 

Ps. I do serve to my guests and they LOVE it!

jmj
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Joined:
03/24/2014

ohh...I want to try this, except I don't have any oven yet, and I just got cooking gas two days ago!  I can see this as being new and unique in my area (I think food has gotten kinda stale in this area...)

DauphinKaffee's picture
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Joined:
09/29/2013

When you make the recipe, please let me know what you think and how you used the sauce Smiling

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