Ingredients
- 1 1/2 cups 1% milk
- 3 large egg yolks
- 3 tablespoon sugar
- 1 1/2 teaspoons instant espresso powder, or instant coffee
- 1/4 cup chocolate-covered espresso beans
Cooking Directions
Step 1
Set a strainer over a medium bowl and have it ready by the stove. Heat milk in a small heavy saucepan over medium heat, stirring often to prevent scorching, until steaming and hot but not bubbling. Meanwhile, whisk egg yolks and sugar in a medium bowl.
Step 2
Gradually whisk the hot milk into the eggs. Pour the mixture back into the pan and place it over medium-low heat. Cook, stirring constantly with a wooden spoon in a figure-eight motion, until the custard thickens enough to coat the back of the spoon, 4 to 6 minutes. The temperature should reach 160°F on an instant-read thermometer (do not let the custard boil). Working quickly, strain the custard into the clean bowl. Whisk in instant espresso (or coffee). Cover and refrigerate until chilled, at least 1 1/2 hours.
Step 3
Place espresso beans in a sealable plastic bag and crush with a rolling pin or saucepan. Stir into the chilled sauce.
Nutrition Info
- Serving: Per serving
- Calories: 36
- Carbohydrates: 4g
- Fat: 1g
- Protein: 1g
- Dietary Fiber: 0g
- Saturated Fat: 1g
- Monounsaturated Fat: 0g
- Cholesterol: 40mg
- Potassium: 6mg
- Sodium: 14mg
- Exchanges: 1 1/2 Tbsp.=1/3 reduced-fat milk
- Carbohydrate Servings: 0