Ginger Crème Anglaise
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
57
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Cut gingerroot into 4 pieces and smash with flat side of a knife
2
In a small heavy saucepan bring half-and-half and gingerroot just to a simmer over moderately low heat, about 10 minutes (do not let boil)
3
While mixture is heating, in a bowl whisk together yolks and sugar until smooth
4
Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan
5
Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 170°F, about 5 minutes (do not let boil)
6
Pour custard through a fine sieve into a clean bowl and cool
7
(Crème anglaise may be made 3 days ahead and chilled, covered
8
Bring crème anglaise to room temperature before serving
9
) Cut gingerroot into 4 pieces and smash with flat side of a knife
10
In a small heavy saucepan bring half-and-half and gingerroot just to a simmer over moderately low heat, about 10 minutes (do not let boil)
11
While mixture is heating, in a bowl whisk together yolks and sugar until smooth
12
Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan
13
Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 170°F, about 5 minutes (do not let boil)
14
Pour custard through a fine sieve into a clean bowl and cool
15
(Crème anglaise may be made 3 days ahead and chilled, covered
16
Bring crème anglaise to room temperature before serving)