• 14 ounce can low-fat sweetened condensed milk
  • 0.5 cup boiling water
  • 6 tablespoons unsweetened cocoa
  • 1 teaspoon instant espresso or 2 teaspoons instant coffee granules
  • 3 tablespoons Kahlua (coffee-flavored liqueur)
This is a variation of the ‘mother sauce’ of dessert sauces. Vanilla sauce or sauce Anglaise, is a loose custard that can be flavored in a variety of ways to complement almost any dessert.

Directions

  1. Heat milk, heavy cream, vanilla bean, and half of the sugar until it boils. Remove the vanilla bean and reserve for other uses.
  2. Combine egg yolks and remaining sugar, then temper with part of the boiling milk while stirring constantly.
  3. Pour liaison into the remaining milk and return to the heat.
  4. Stirring constantly, cook slowly to stage of nape or 180°F (82°C)
  5. Remove immediately from stove and strain through a chinois, directly into a bain-marie in an ice bath. Add the coffee extract, mixing well until blended.
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