Try this Ginger Creme Anglaise recipe, or contribute your own.
Suggest a better descriptionIn 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"
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Serving Size: 1 Serving (3614g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5149 | ||
Calories from Fat: 3516 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 390.6g | 521 % | |
Saturated Fat 227.7g | 1138 % | |
Monounsaturated Fat 117.5g | ||
Polyunsanturated Fat 19.5g | ||
Cholesterol 3211.9mg | 988 % | |
Sodium 1915.4mg | 66 % | |
Potassium 4526.8mg | 119 % | |
Total Carbohydrate 281.3g | 83 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 281.3g | ||
Protein 150.6g | 215 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5149
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