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Ginger Cream Sauce

Categories: Spicy, Sweet
Type: Sauces

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

Prep Time: prep 10 mins, plus infusing

Cooking Time: cook 45 mins

Serves: makes 8 servings


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

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  1. 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.
  2. Whisk the yolks in another bowl until thickened. Whisk in the hot cream. Strain the cream mixture back into the saucepan.
  3. 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.
  • prep 10 mins, plus infusing; cook 45 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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