Milk Chocolate-Espresso Creme Anglaise
Use this recipe for our Mocha Bavarian Cream.
- Yield: Makes about 3 cups
Photography: Anita Calero
Source: Martha Stewart Weddings, Fall 2007
- 11/2 cups heavy cream
- 11/2 cups whole milk
- 1/3 cup espresso beans, coarsely ground
- 1/2 teaspoon coarse salt
- 6 large egg yolks
- 2/3 cup sugar
- 6 ounces good-quality milk chocolate, melted
Bring cream, milk, espresso beans, and salt to a simmer in a pan. Remove from heat. Cover, and let stand for 30 minutes.
Prepare an ice-water bath. Whisk together egg yolks and sugar.
Pour cream mixture through a fine-mesh sieve into another saucepan, and then return to a low simmer. Add 1 cup cream mixture to yolk mixture in a slow, steady stream, whisking to combine. Add remaining cream mixture, whisking to combine. Return cream-yolk mixture to saucepan, and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon and registers 180 degrees on an instant-read thermometer, 8 to 10 minutes. Whisk in melted chocolate.
Pour through a sieve into a bowl set in the ice-water bath. Let cool, stirring often. Creme anglaise can be refrigerated in an airtight container for up to 3 days; bring to room temperature and whisk before using.