Ingredients for Creamy Coffee Sauce
- Heavy Cream
- Brewed Coffee
- 3 large egg yolks
- 1/2 cup granulated sugar
- Vanilla Extract
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How to Make Creamy Coffee Sauce
- In a medium-sized, heavy saucepan, gently heat 1 cup heavy cream and 1/2 cup strongly brewed Folgers coffee until small bubbles appear around the edges (scalded). Remove from heat.
- In a separate bowl, whisk 3 large egg yolks and 1/2 cup granulated sugar together vigorously for 8-10 minutes with an electric mixer until the mixture is pale yellow, thick, and forms a ribbon when the whisk is lifted.
- Gradually whisk the warm coffee mixture into the egg yolk mixture, ensuring a smooth consistency.
- Pour the mixture back into the saucepan. Cook over very low heat, stirring constantly with a spatula or whisk, until the sauce thickens enough to coat the back of a spoon (about 3-5 minutes). Do not boil rapidly.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Strain the sauce through a fine-mesh sieve into a bowl to remove any lumps. Let cool completely.
- Cover and chill the sauce in the refrigerator for at least 2 hours, or until thoroughly cold. The flavor will deepen as it chills.
- Enjoy spooned over brownies, angel food cake, pound cake, ice cream, or layered in your favorite trifle. Makes approximately 2 1/2 cups.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
321g
Fat
118g
Carbs
27g
