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Ginger Crème Anglaise

Chef Scott Sachs / Culinary Instructor, Berkeley Adult School, Berkeley, CA

1 1/2 tbsp. Perfect Purée Ginger Puree, thawed
1 cup heavy cream
1 tsp. vanilla extract
4 egg yolks
1/4 cup white sugar
Method:
1. In a small, heavy saucepan, heat cream, Ginger puree and vanilla until bubbles form at the edges of the mixture.
2. While cream is heating, whisk together egg yolks and sugar until smooth.
3. Slowly pour 1/2 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.