Ginger Cream Sauce
Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 8 people
Difficulty level: 1 out of 4
6 Ingredients
Number of servings
8
- 3 1/2 cups heavy cream
- 150grams sugar
- 225grams fresh ginger, peeled and sliced
- 4 star anise
- 6 large egg, yolks only, beaten
- 2tablespoons five-spice powder (for sifting)
Nutrition per serving
2260kJ / 541Cal
2260 Kilojoules or 541 Calories
26% of daily energy intake*
Protein
7.8grams
Fat
45.0grams
Carbs
25.4grams
Sugars
22.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
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.
Step 2 of 3
Whisk the yolks in another bowl until thickened. Whisk in the hot cream. Strain the cream mixture back into the saucepan.
Step 3 of 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.
Categories
- Pescatarian
- Sauce
- Halal
- Low salt
- Seafood free
- Gluten free
- Wheat free
- Vegetarian
- French
- Low ingredient
- Condiments
- Licensed
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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