Coffee Creme Anglaise

• 6 large egg yolks
• 1/2 cup strong coffee
• 1 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp Godiva dark chocolate liqueur, optional

1. Whisk sugar and egg yolks in a medium bowl until light colored about 3 minutes.
2. In a medium saucepan heat coffee, cream ,sugar and chocolate liqueur ( if using ) until.bubbles just start to form on edges of pan.
3. Whisking at all times add a small stream of the cream mixture into the egg yolks until combined
4. Return liquid to saucepan, and cook, stirring with a rubber spatula continuously reaching all corners of pan until sauce thickens enough to coat the back of a spoon and reaches 170 on a instant read thermometer, about 10 to 15 minutes
5. Strain into a clean dish, stir in vanilla.
6. Cool uncovered in refrigerator until cold then cover.
7. Serve cold..
8. This sauce keeps about 5 days in refrigerator.
9. Use on cakes and brownies, it goes with chocolate extremely well.
10. Drizzle on tarts and pies.
11. Also wonderful on coffee cakes!

egg yolks, coffee, heavy cream, granulated sugar, vanilla, godiva dark chocolate liqueur

Taken from cookpad.com/us/recipes/339891-coffee-creme-anglaise (may not work)