Vanilla Coffee Sauce

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Preparation info

  • 2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ā…“ cup plus 1 tablespoon sugar
  • ā…› teaspoon salt
  • 1 teaspoon instant coffee powder
  • 2 egg yolks
  • Ā½ cup milk
  • 1 teaspoon vanilla extract
  • Ā½ cup heavy cream, whipped


  1. Combine one-third cup of the sugar, the salt and coffee powder. Blend in the egg yolks and milk. Cook over very low heat until the mixture is slightly thickened and coats a metal spoon. Remove from the heat. Cool.

  2. Stir in the vanilla. Fold remaining one tablespoon sugar into the whipped cream and carefully fold into the coffee mixture. Serve over ice cream or plain cake.

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