The spicy ginger flavor and thick, velvety texture of this sauce contrast well with the sweet-tart, crumble-topped crisp. Prep and Cook Time: 30 minutes, plus at least 1 hour of chilling time. Notes: You can make this sauce up to 3 days ahead and chill it, covered.
This recipe goes with Pear Cranberry Crisps
Sunset JANUARY 2008
1. Whisk cream, milk, sugar, ginger, and salt in a small pot. Bring to a simmer over medium heat, stirring to help sugar dissolve. When mixture begins to bubble around edges of pot, remove from heat.
2. Fill a large metal bowl halfway with ice and cold water and set aside. Put egg yolks in a bowl, whisk lightly, and whisk in about 1/2 cup hot cream mixture. Pour egg-cream mixture back into pot and whisk to blend. Cook over medium-low heat, stirring with a heatproof spatula, until mixture reaches 160° to 165° on an instant-read thermometer and thickens a little bit, 5 to 8 minutes.
3. Strain crème anglaise through a fine-mesh strainer into a medium bowl and set in a larger bowl of ice and cold water. Stir frequently until chilled, about 10 minutes. Chill, plastic wrap pressed against surface, at least 1 hour and up to 3 days.
Note: Nutritional analysis is per 2-tbsp. serving.
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