Saturday, May 20, 2006

RECIPE: Ginger Crème Anglaise


Ginger Crème Anglaise
Makes 2 Cups

2 cups half and half
1/2 cup heavy cream
3 slices crystallized ginger
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
6 large egg yolks
2/3 cup sugar

Combine half-and-half, cream, crystallized ginger, ground ginger and vanilla extract in a heavy saucepan. Bring to a simmer and remove from heat. In a large bowl whisk yolks and sugar until well combined. Gradually whisk hot cream mixture into yolk mixture. Return custard to saucepan. Stir over medium-low heat until custard thickens, about 12 minutes without boiling. Remove slices of ginger and discard. (Can be prepared 1 day ahead; keep refrigerated.)

My Ginger Dessert comes in three parts. Chunky Applesauce , Ginger Crème Anglaise which I combine to make Apple Dumpling Toast Pockets with Ginger Creme Anglaise.

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Ruth said...

Gabriella, I've posted about your fabulous ginger creme anglaise - thanks so much for sharing. It was a huge hit!

dinner with the family

Ruth said...

Hmmm, somehow the link didn't work, but you can check for it anyway.

Gabriella True said...

ooh. I will go find it. You are so sweet.