Citrus-Spiced Creme Anglaise

• 2 cups cream heavy
• 1/2 teaspoon orange zest freshly grated
• 1/4 teaspoon cinnamon ground
• 18 teaspoon nutmeg prefer freshly grated
• 18 teaspoon ginger ground
• 3 large egg yolks
• 4 tablespoons sugar

1. Stir in the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat.
2. Remove from the heat.
3. In a medium bowl with an electric mixer, beat the egg yolks and sugar until pale and frothy, 2 to 4 minutes.
4. Gradually add 1/2 cup of the hot cream, whisking frequently.
5. Return the mixture to warm milk and stirring frequently, cook over medium heat until thick, 3 to 5 minutes.
6. Remove from the heat and serve warm.
7. Or, set in an ice bath to let cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming.
8. Keep it refrigerated until well chilled, about 2 hours.

cream heavy, orange zest freshly, cinnamon ground, nutmeg, ginger ground, egg yolks, sugar

Taken from recipeland.com/recipe/v/citrus-spiced-creme-anglaise-51920 (may not work)