Ginger Crème Anglaise Chef Scott Sachs / Culinary Instructor, Berkeley Adult School, Berkeley, CA

Ingredients for Ginger Crème Anglaise:

• 4 ½ tbsp. Perfect Purée Sweet Ginger, thawed
• 1 cup heavy cream
• 1 tsp. vanilla extract
• 4 egg yolks
• ⅓ cup white sugar

Method:

1. In a medium saucepan stir together all ingredients. Bring mixture to a boil, then reduce heat.
2. While cream is heating, whisk together egg yolks and sugar until smooth.
3. Slowly pour ½ cup of hot milk mixture into egg yolks, whisking constantly.
4. Gradually add egg yolk mixture back into remaining milk mixture, whisking constantly.
5. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.