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Credit: Giselle Miller, Pastry Chef, Deuxave Restaurant & Bar, Boston
The National Culinary Review, January 2013
1qt. heavy cream
½ cup grated fresh ginger
16 egg yolks
1½ cups sugar
Pinch of salt
Method: In heavy-bottomed saucepan, warm milk, cream and grated ginger; bring to a simmer. Whisk together egg yolks and sugar. Temper milk into egg yolks; whisk. Bring to medium heat. Add salt. Stir gently with rubber spatula. When anglaise starts to thicken, lower heat; continue cooking until 170ºF. Strain through fine-mesh chinois. Cool quickly; store in refrigerator.
Dessert, Sauce/Dressing/Rub, The National Culinary Review
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