Ingredients

  • 4 inch ginger root peeled and crushed
  • 1 cup half and half (Single cream)
  • 3 large egg yolks
  • 2 tablespoons sugar

Directions

Simmer single cream with ginger for 10 min. Do not boil. Whisk yolks and sugar until smooth. Add hot cream mixture. Cook custard until coating consistency. Pour custard through seive. Cool. Crème Anglaise may be made 3 days ahead, chilled & covered.

Notes
Serving Ideas:with Ginger Cakes


Categories
oils/pastes
Keywords
oils/pastes
MacGourmet downloadGinger Crème Anglaise. To import, drag image to your MacGourmet recipe box.