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Ginger Cream Sauce

Updated February 23, 2016
(1 Votes)

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This spiced custard sauce is great for dipping fruits, cookies, or even cubes of cake.

Makes8 servings

Preparation Time10 min

Preparation Time - Text10 mins, plus infusing

Cooking Time45 min

Cooking Time - Text45

CostInexpensive

Moderate

Total Timeunder 4 hours

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursedessert

Mealbrunch

Moodromantic

Taste and Texturebuttery, creamy, rich, spiced, sweet

Type of Dishdessert sauce, dipping sauce

Ingredients

  • 3¾ cups heavy cream
  • 2/3 cup sugar
  • 8 oz (225g) fresh ginger, peeled and sliced
  • 4 star anise
  • 6 large egg yolks, beaten
  • Five spice powder, for sifting (optional)

Instructions

Bring the cream and sugar to a simmer over medium heat. Remove from the heat and stir in the ginger and star anise. Cover and let stand for 1 hour. Reheat the milk until piping hot. Strain the milk into a bowl.

Whisk the yolks in another bowl until thickened. Whisk in the hot cream. Strain the cream mixture back into the saucepan.

Cook over low heat, stirring constantly, until the custard coats the back of a spoon. Do not boil. Pour into eight dessert dishes and sift five-spice powder on top, if desired. Serve warm.

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