Worthy of the world’s finest restaurants, this vanilla-and-coffee-flavoured crème anglaise, made by chef Didier Leroy, is sure to please. What makes it so irresistible? Van Houtte® French Vanilla coffee. Buy it in stores or online.
Combine the egg yolks, vanilla extract and sugar in a bowl and whip for 2 minutes.
In a separate bowl, mix the coffee and the cream, then add the egg yolk mixture.
Cook the mixture in a small saucepan over low-medium heat and stir with a wooden spatula. Do not stop stirring until you reach 180°F, test using a thermometer. The texture should be thick enough that the mixture coats the back of a spoon and holds its structure when you swipe your fingertip across it.
Put the saucepan in a bowl of ice to stop the mixture from cooking.
- 1 tsp. vanilla extract
- ¾ cup whipping cream
- 4 egg yolks
- ⅓ cup sugar
- 2 tbsp. Van Houtte® French Vanilla coffee, brewed
Chef Didier Leroy
A classicist by trade, Toronto’s Didier Leroy has become known for his masterful French cooking, receiving the honour of France’s Knight of the Order of Agricultural Merit in 2009. One of only 550 French Master Chefs around the globe, Leroy was also inducted in the Master Chef Association of France the following year.