Ginger Creme Anglaise
- 2 cups heavy whipping cream
- 1 cup whole milk
- 2/3 cup sugar
- 1 teaspoon ground ginger
- Pinch salt
- Ice
- 5 large egg yolks
- Whisk cream, milk, sugar, ginger, and salt in a small pot. Bring to a simmer over medium heat, stirring to help sugar dissolve. When mixture begins to bubble around edges of pot, remove from heat.
- Fill a large metal bowl halfway with ice and cold water and set aside. Put egg yolks in a bowl, whisk lightly, and whisk in about 1/2 cup hot cream mixture. Pour egg-cream mixture back into pot and whisk to blend. Cook over medium-low heat, stirring with a heatproof spatula, until mixture reaches 160u0b0 to 165u0b0 on an instant-read thermometer and thickens a little bit, 5 to 8 minutes.
- Strain creme anglaise through a fine-mesh strainer into a medium bowl and set in a larger bowl of ice and cold water. Stir frequently until chilled, about 10 minutes. Chill, plastic wrap pressed against surface, at least 1 hour and up to 3 days.
- Note: Nutritional analysis is per 2-tbsp. serving.
heavy whipping cream, milk, sugar, ground ginger, salt, egg yolks
Taken from www.myrecipes.com/recipe/ginger-creme-anglaise (may not work)