Spiced Creme Anglaise:

1. 1

   Prepare an ice bath by filling a large metal bowl with ice and water.

2. 2

   Combine cream, zest, cinnamon, and nutmeg in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.

3. 3

   In a medium bowl, beat the egg yolks and sugar until pale and thick, about 2 minutes. Slowly drizzle in the hot cream, whisking constantly. Return the mixture to the pan and stirring constantly, cook over medium heat until the sauce thickens and coats the back of a spoon.

4. 4

   Place in an ice bath and stir until cool.

5. 5

   Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Serve cold.

No additional tips available.