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"
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|Serving Size: 1 Serving (3614g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3516 (68%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 5149
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