ESPRESSO CREME ANGLAISE (THT)

      Title: ESPRESSO CREME ANGLAISE (THT)
  Categories: Dessert, Sauce
       Yield: 2 Cups
  
       4    Egg yolks
       3 tb Granulated sugar
   1 1/4 c  Milk
   1 1/2 tb Finely ground coffee
       1 ts Vanilla
  
   Recipe by: TOO HOT TAMALES SHOW #TH6287 Preparation Time: 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.

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