Ginger Custard Sauce

1. 1

   In a small saucepan bring cream, ginger, zest, and coriander seeds just to a boil.

2. 2

   Remove pan from heat and let mixture stand, covered, 15 minutes.

3. 3

   In a bowl with an electric mixer beat yolks with sugar until mixture is thick and pale and forms a ribbon when beaters are lifted.

4. 4

   Whisk yolk mixture into cream and heat mixture over moderately low heat, whisking, until a candy thermometer registers 160F.

5. 5

   Remove pan from heat and stir in vanilla.

6. 6

   Strain sauce through a fine sieve into a bowl.

7. 7

   Serve sauce, warm or chilled, with fresh berries, poached fruit, or pound cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.