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Prep Time: 20 minutes
Total Time: 30 minutes
Makes: 2-1/2 cups
1 cup heavy cream
1 cup very strong brewed Folgers coffee
3 egg yolks
1 cup sugar
1 teaspoon vanilla extract |
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In a medium, heavy saucepan, scald together the cream and coffee. Beat
the egg yolks with the sugar for 8 to 10 minutes with the electric mixer until mixture is very thick and
lemon-colored. Gradually beat in the warm coffee mixture.
Return to the pan and cook over low heat, stirring, until mixture boils and thickens. Stir the vanilla. Cool,
cover, and chill until very cold. Spoon over a brownie, plain angel food cake, or pound cake for a luscious dessert. |
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