Recipe - Ginger Creme Anglaise

1 Three fourths cup Halfandhalf
One half Vanilla bean; split
lengthwise
3 tablespoon Finely chopped crystallized
ginger
2 lg Eggs
One fourth cup Sugar

In a small heavy saucepan bring halfandhalf just to a boil with vanilla
bean and ginger and remove pan from heat. Scrape seeds from vanilla bean
with a knife into pan, reserving pod for another use.

While halfandhalf mixture is heating, in a bowl with an electric mixer
whisk together eggs and sugar until light and fluffy. Add hot halfandhalf

mixture in a stream, beating, and transfer to a saucepan. Cook custard over
moderately low heat, stirring constantly with a wooden spoon, until
thickened (170 degrees F on a candy thermometer), but do not let it boil,
and strain through a fine sieve into metal bowl. Set bowl in a larger bowl
of ice and cold water and cool sauce, stirring occasionally. Chill sauce,
covered, at least 2 hours, or until very cold. Creme anglaise may be made 2

days ahead and chilled, covered.

Yield: About 2 cup
Recipe By : COOKING LIVE SHOW #CL8754

Posted to MCRecipe Digest V1 #298

Date: Tue, 12 Nov 1996 15:20:19 0500

From: "Angele and Jon Freeman" jfreeman@netusa1.net