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Sauce: Cappuccino Custard Sauce

Source of Recipe


From "The New Complete Coffee Book" by Sara Perry






List of Ingredients



• 4 egg yolks, at room temperature
  
• 1/4 cup granulated sugar
  
• 1-1/2 cups whipping cream
  
• 1 Tbsp plus 2 teaspoons instant espresso powder
  
• 1 Tbsp Grand Marnier liqueur, or to taste
  






Instructions



1. In a medium bowl, beat the egg yolks and sugar until thick and smooth, 1-1/2 to 2 minutes.
   
   
2. Meanwhile, in a double boiler over simmering water, heat the cream and espresso powder until small bubbles appear around the edges of the pan, about 5 minutes.
   
   
3. Remove pan from heat. Gradually whisk 1/2 cup of the hot cream mixture into the yolk mixture. Gradually whisk the egg mixture into the hot cream in the pan. Cook over simmering water, stirring constantly, until the custard thickens, about 10 minutes. To check for doneness, draw your finger through the custard on the back of the spoon; it should leave a trail. Strain the custard through a fine-meshed sieve. Stir in the Grand Marnier. Serve warm or chilled. To store, cover and refrigerate for up to 3 days.
   
   Makes about 1-3/4 cups.