Craig Claiborne

Mocha Cream Sauce

Preparation info
  • About

    2 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 egg yolks
  • ¼ cup sugar
  • ¼ teaspoon salt

Method

  1. Beat the egg yolks with a rotary beater until somewhat thickened. Beat in the sugar and salt and stir in the coffee.

  2. Cook over simmering water, stirring, until thickened. Chill; fold in the whipped cream.