Ginger Creme Anglaise

1. 1

   In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and ginger and remove pan from heat.

2. 2

   Scrape seeds from vanilla bean with a knife into pan, reserving pod for another use.

3. 3

   While half-and-half mixture is heating, in a bowl with an electric mixer whisk together eggs and sugar until light and fluffy.

4. 4

   Add hot half-and-half mixture in a stream, beating, and transfer to a saucepan.

5. 5

   Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thickened (170F.

6. 6

   on a candy thermometer), but do not let it boil and strain through a fine sieve into a metal bowl.

7. 7

   Set bowl in a larger bowl of ice and cold water and cool sauce, stirring occasionally.

8. 8

   Chill sauce, covered, at least 2 hours, or until very cold.

9. 9

   Creme anglaise may be made 2 days ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.