Madeleine's Basic Creme Anglaise
To make a coffee-flavored Creme Anglaise, add 1 1/2 teaspoons, or more to taste, of best-quality instant-coffee powder to each cup of scalded milk before you begin making the custard in step 1. Note: This recipe has been adapted from "The New Making of a Cook," by Madeleine Kamman. Copyright 1997 by Madeleine Kamman. Reprinted by permission of William Morrow & Co.