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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe was created to accompany Ginger Cakes with Molten Chocolate Centers and Ginger Crème Anglaise. Ingredients:
a 4-inch piece peeled fresh gingerroot |
1 cup half-and-half |
3 large egg yolks |
2 tablespoons sugar |
Directions:
1. Cut gingerroot into 4 pieces and smash with flat side of a knife. In a small heavy saucepan bring half-and-half and gingerroot just to a simmer over moderately low heat, about 10 minutes (do not let boil). While mixture is heating, in a bowl whisk together yolks and sugar until smooth. Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 170°F, about 5 minutes (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. (Crème anglaise may be made 3 days ahead and chilled, covered. Bring crème anglaise to room temperature before serving.)
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