A spicy tea-infused twist to the French classic thin vanilla custard, Crème Anglaise, which is normally served at room temperature with fondant chocolate cake. Infused with spicy tea, this goes perfectly with a chocolate ginger fondant cake.
Heat the milk and teabag gently in a saucepan until the milk is just about at boiling point. Remove the milk from the heat and cover, leaving the tea to infuse in the milk for 10 minutes then discard the teabag.
Meanwhile, whisk the yolks and sugar in a bowl until light and creamy. Pour over the warm milk, whisking continuously then transfer to the saucepan back on a medium heat.
Continue to whisk or stir the sauce with a wooden spoon until it thickens. The sauce is ready when your finger can run a line down the back of the spoon and it leaves a clean trace.
Immediately remove from the heat, strain into a bowl then transfer to serving jugs and leave to cool in the fridge until ready to serve.
Nutritional Information Per Serving:
70 calories; 2g protein; 7g fat; 4g carbohydrates
Although this uses Chai tea to accompany the Chocolate Ginger Fondant Cake, other teas can be used. As the milk has to be heated first, infuse your favourite tea to fragrance the milk and personalise this to suit your taste. I also love adding a tablespoon of Matcha green tea powder. Orange or lemon zest (unwaxed) is another delicious addition for chocolate cake.
The sauce can be stored in the fridge, sealed in a container for up to 5 days. Remove from the fridge 30 minutes before serving, so that it's at room temperature. If you prefer it hot, then reheat gently (although it will tend to curdle, be careful: in this case, strain the sauce by mixing in a blender).