Recipe - Espresso Creme Anglaise

4 Egg yolks
3 tablespoon Granulated sugar
1 One fourth cup Milk
1 One half tablespoon Finely ground coffee
1 teaspoon Vanilla

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.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/31/96
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Recipe By : TOO HOT TAMALES SHOW #TH6287

Posted to MCRecipe Digest V1 #278

Date: Mon, 04 Nov 1996 20:46:04 0600

From: Pat Asher asher@mcs.com