Caffe latte sauce
Ingredients
- 80 ml cream
- 80 ml espresso (or other strong black coffee)
- 70 g caster sugar
- 2 tsp vanilla extract
- 1 egg yolk
Method
- In a saucepan heat cream and espresso to just below boiling point, keep hot. In a bowl, whisk egg yolk, sugar and vanilla extract until pale and creamy. Pour the hot espresso/cream mixture slowly over the egg/sugar mixture while stirring constantly. Return the combined mixture to the saucepan, and gently bring to the boil while stirring / whisking constantly. Carry on until mixture thickens, that may take a few minutes. Do not boil vigorously or the sauce will split / curdle. Serve hot, lukewarm or chilled.