Serve this coffee-infused creme anglaise with our Mocha Steamed Puddings.
Prepare an ice bath, and set aside. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and whisk the mixture until it is pale yellow and very thick, 3 to 5 minutes.
Place the milk, cream, and espresso powder in a small saucepan, and bring to a boil over medium-high heat. Remove pan from heat, and gradually pour half of the milk mixture into the egg-yolk mixture, whisking constantly. Return the combined mixtures to the saucepan.
Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon. Strain the creme anglaise through a fine sieve into a small bowl set in the ice bath. Serve chilled.
This sauce will add an elegant note to most anything chocolate, from airy brownies to a dense chocolate torte. Store any unused sauce in an airtight container in the refrigerator for up to 2 days.