Ginger Cream Sauce

1. 1

   Bring the cream and sugar to a simmer over medium heat.

2. 2

   Remove from the heat and stir in the ginger and star anise.

3. 3

   Cover and let stand for 1 hour.

4. 4

   Reheat the milk until piping hot.

5. 5

   Strain the milk into a bowl.

6. 6

   Whisk the yolks in another bowl until thickened.

7. 7

   Whisk in the hot cream.

8. 8

   Strain the cream mixture back into the saucepan.

9. 9

   Cook over low heat, stirring constantly, until the custard coats the back of a spoon.

10. 10

    Do not boil.

11. 11

    Pour into eight dessert dishes and sift five-spice powder on top, if desired.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.

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