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1
Heat the heavy cream, milk, vanilla bean and minced ginger in a large, heavy-bottomed saucepan over medium heat.
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2
Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved.
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3
Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well.
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4
Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon.
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5
Be sure to stir in the corners of the pot and lower the heat slightly.
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6
Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.
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7
Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl.
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8
Place the bowl in another bowl half-filled with ice and water to cool the custard.
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9
To chill the custard faster, stir it occasionally with a spoon.
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10
Combine the berries, Creme de Cassis and the powdered sugar in a mixing bowl and gently fold to mix.
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11
Let sit for 5 to 10 minutes before serving and divide among 8 small bowls or martini glasses and ladle 1/3 to 1/2 cup of the Anglaise over each cup to serve.
