INGREDIENTS

INSTRUCTIONS

In a small heavy saucepan bring half-and-half 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 half-and-half mixture is heating, in a bowl with an electric mixer
whisk together eggs and sugar until light and fluffy. Add hot half-and-half
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 MC-Recipe Digest V1 #298
Date: Tue, 12 Nov 1996 15:20:19 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

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