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Epicurious
Gourmet

Ginger Crème Anglaise

3.1

(2)

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 3/4 cups half-and-half
1/2 vanilla bean, split lengthwise
3 tablespoons finely chopped crystallized ginger
2 large eggs
1/4 cup sugar

Preparation

  1. Step 1

    In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and ginger and remove pan from heat. Scrape seeds from vanilla bean with a knife into pan, reserving pod for another use.

    Step 2

    While half-and-half mixture is heating, in a bowl with an electric mixer whisk together eggs and sugar until light and fluffy. Add hot half-and-half mixture in a stream, beating, and transfer to a saucepan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thickened (170°F. on a candy thermometer), but do not let it boil and strain through a fine sieve into a metal bowl. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring occasionally. Chill sauce, covered, at least 2 hours, or until very cold. Crème anglaise may be made 2 days ahead and chilled, covered.

TagsSauceCustardDessertFrenchEuropeanNut FreeGluten FreeSimmerElectric MixerGourmet
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