Coffee Custard Sauce

• 3 large egg yolks
• 1/4 cup sugar
• 1 cup whipping cream
• 1 teaspoon instant coffee powder
• 1 1/2 teaspoons coarsely ground espresso beans

1. Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes.
2. Bring cream to simmer in heavy medium saucepan.
3. Gradually whisk hot cream into yolk mixture.
4. Return mixture to same saucepan.
5. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil).
6. Strain mixture into clean medium bowl.
7. Add coffee powder; stir until dissolved.
8. Stir in ground espresso beans.
9. Refrigerate until cold, whisking occasionally, about 1 hour.
10. (Sauce can be prepared 1 day ahead.
11. Cover and keep refrigerated.)

egg yolks, sugar, whipping cream, coffee powder, beans

Taken from www.epicurious.com/recipes/food/views/coffee-custard-sauce-5430 (may not work)