Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Coffee Anglaise Dessert

  • Yield: 4 servings


  • 1 1/4 cup milk
  • 1 tablespoon coffee syrup (previous recipe)
  • 1 vanilla bean, split
  • 3 egg yolks
  • 1 tablespoon sugar
  • 4 slices white pound cake
  • 1/2 cup sweetened whipped cream
  • 1/2 cup 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.