Espresso Creme Anglaise

Espresso Creme Anglaise Ingredients

4 Egg yolks	1/2 cup Water
3 tablespoons Splenda bulk or 4 to 5 packets	1 1/2 tablespoons Coffee finely ground
3/4 cup Heavy cream	1 teaspoon Vanilla

Instructions for Espresso Creme Anglaise

In a large bowl, whisk together the egg yolks and sugar substitute

Line a sieve with a paper coffee filter

Combine the cream, water and coffee in a medium saucepan and bring to a boil.

Pour the hot cream and coffee through the sieve and into the egg mixture, whisking constantly.

Return to the sauce pan.

Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes. Remove from heat.

Stir in vanilla divide into 4 custard cups or small dessert dishes.

Chill for several hours or overnight.

Per Serving: 217 Calories; 22g Fat (89.4% calories from fat); 4g Protein; 2g Carbohydrate; 0g Dietary Fiber; 274mg Cholesterol; 25mg Sodium.

Main Ingredient: Heavy creamCuisine: American

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