Spiced Creme Anglaise: - heavy cream

Method

• Prepare an ice bath by filling a large metal bowl with ice and water.
• Combine cream, zest, cinnamon, and nutmeg in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.
• In a medium bowl, beat the egg yolks and sugar until pale and thick, about 2 minutes. Slowly drizzle in the hot cream, whisking constantly. Return the mixture to the pan and stirring constantly, cook over medium heat until the sauce thickens and coats the back of a spoon.
• Place in an ice bath and stir until cool.
• Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Serve cold.
• Yield: 2 cups