Citrus-Spiced Creme Anglaise
Use this creme anglaise to serve with gingerbread or coffee cake, absolutely delicious!
Yield
36 servingsPrep
6 minCook
5 minReady
2⅕ hrsLow Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cream
heavy |
|
| ½ | teaspoon |
orange zest
freshly grated |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
nutmeg
prefer freshly grated |
|
| ⅛ | teaspoon |
ginger
ground |
|
| 3 | large |
egg yolks
|
|
| 4 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cream
heavy |
|
| 2.5 | ml |
orange zest
freshly grated |
|
| 1.3 | ml |
cinnamon
ground |
|
| 0.6 | ml |
nutmeg
prefer freshly grated |
|
| 0.6 | ml |
ginger
ground |
|
| 3 | large |
egg yolks
|
|
| 6E+1 | ml |
sugar
|
|
Directions
Stir in the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat.
Remove from the heat.
In a medium bowl with an electric mixer, beat the egg yolks and sugar until pale and frothy, 2 to 4 minutes.
Gradually add ½ cup of the hot cream, whisking frequently.
Return the mixture to warm milk and stirring frequently, cook over medium heat until thick, 3 to 5 minutes.
Remove from the heat and serve warm.
Or, set in an ice bath to let cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming.
Keep it refrigerated until well chilled, about 2 hours.
