Citrus-Spiced Creme Anglaise

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.