Title: Coffee anglaise dessert
 Categories: E.
      Yield: 4 Servings
 
  1 1/4 c  Milk
      1 tb Coffee syrup (previous
           Recipe)
      1    Vanilla bean, split
      3    Egg yolks
      1 tb Sugar
      4 sl White pound cake
    1/2 c  Sweetened whipped cream
    1/2 c  Raspberries
           Mint sprigs
           Espresso powder
 
  In a saucepan heat milk, coffee syrup and vanilla bean just to a
  boil. In a mixing bowl lightly whisk egg yolks and sugar. Ladle 1/4
  cup of milk mixture into egg mixture, whisking constantly. Pour egg
  mixture back into saucepan. Stir with a wooden spoon over medium heat
  until mixture thickens and coats back of spoon. Do not boil mixture
  or it will curdle. Remove from heat and cool in an ice bath. Or pour
  into a bowl and cool, stirring frequently. To serve, top sponge cake
  slices with whipped cream and berries. Pour coffee sauce around and
  over cake and sprinkle with espresso powder. Garnish with mint sprigs.
  
  Yield: 4 servings