Ginger Creme Anglaise
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and ginger and remove pan from heat
2
Scrape seeds from vanilla bean with a knife into pan, reserving pod for another use
3
While half-and-half mixture is heating, in a bowl with an electric mixer whisk together eggs and sugar until light and fluffy
4
Add hot half-and-half mixture in a stream, beating, and transfer to a saucepan
5
Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thickened (170 degrees F on a candy thermometer), but do not let it boil, and strain through a fine sieve into metal bowl
6
Set bowl in a larger bowl of ice and cold water and cool sauce, stirring occasionally
7
Chill sauce, covered, at least 2 hours, or until very cold
8
Creme anglaise may be made 2 days ahead and chilled, covered