Ingredients
Serves 8
For the ginger crème anglaise:
1-1/2 cups heavy cream
1/4 cup granulated sugar
1/2 vanilla bean, split and scraped
1 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
4 large egg yolks
For the ramekins:
2 to 3 Tbs. unsalted butter, softened
3 to 4 Tbs. granulated sugar
For the caramel pastry cream:
1/2 cup packed light brown sugar
1/2 cup heavy cream, heated
4 large egg yolks
1 cups whole milk
3 Tbs. cornstarch
1/4 tsp. table salt
1 tsp. pure vanilla extract
For the meringue:
8 large egg whites, at room temperature
1/2 tsp. cream of tartar
1 oz. (1/4 cup) confectioners’ sugar; more for dusting
Preparation
