Ginger Creme Anglaise

1. 1

   Cut gingerroot into 4 pieces and smash with flat side of a knife.

2. 2

   In a small heavy saucepan bring half-and-half and gingerroot just to a simmer over moderately low heat, about 10 minutes (do not let boil).

3. 3

   While mixture is heating, in a bowl whisk together yolks and sugar until smooth.

4. 4

   Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan.

5. 5

   Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 170F, about 5 minutes (do not let boil).

6. 6

   Pour custard through a fine sieve into a clean bowl and cool.

7. 7

   (Creme anglaise may be made 3 days ahead and chilled, covered.

8. 8

   Bring creme anglaise to room temperature before serving.)

* Per serving · 4 servings · Values may vary.