Coffee Crème Anglaise

Instructions

1. In a saucepan off the heat, blend the egg yolks, sugar and vanilla with a whisk until frothy.
2. Gradually add the hot milk and coffee while whisking. Cook over low heat, stirring constantly with a wooden spoon, for about 15 minutes or until the mixture easily coats the back of the spoon. Remove from the heat, pour into a bowl and let cool. Cover and refrigerate for 2 to 3 hours.
3. Serve cold with the Chocomoka Terrine or pour over a bowl of fruit and sprinkle with granola.