1 cup sugar
1/3 cup double strength coffee
2 egg yolks
1 tablespoon vanilla
1 cup heavy cream, whipped
Boil together until the sugar and coffee have formed into syrup, and the syrup has formed a thread, at 234 degrees.
Beat the egg yolks until thick; add the syrup slowly, continue beating until the mixture begins to cream. Chill.
Before serving (just before) beat up the mixture with vanilla and fold in the whipped cream.
Yields about 2 1/2 cups.
The taste of this sauce is more suggestive of maple than of coffee. it is delicious on almost any pudding.