Citrus-Spiced Creme Anglaise

1. 1

   Stir in the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat.

2. 2

   Remove from the heat.

3. 3

   In a medium bowl with an electric mixer, beat the egg yolks and sugar until pale and frothy, 2 to 4 minutes.

4. 4

   Gradually add 1/2 cup of the hot cream, whisking frequently.

5. 5

   Return the mixture to warm milk and stirring frequently, cook over medium heat until thick, 3 to 5 minutes.

6. 6

   Remove from the heat and serve warm.

7. 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. 8

   Keep it refrigerated until well chilled, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.