Ginger Creme Anglaise

• 1 3/4 cups half-and-half
• 1/2 vanilla bean, split lengthwise
• 3 tablespoons finely chopped crystallized ginger
• 2 large eggs
• 1/4 cup sugar

1. In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and ginger and remove pan from heat.
2. Scrape seeds from vanilla bean with a knife into pan, reserving pod for another use.
3. While half-and-half mixture is heating, in a bowl with an electric mixer whisk together eggs and sugar until light and fluffy.
4. Add hot half-and-half mixture in a stream, beating, and transfer to a saucepan.
5. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thickened (170F.
6. on a candy thermometer), but do not let it boil and strain through a fine sieve into a metal bowl.
7. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring occasionally.
8. Chill sauce, covered, at least 2 hours, or until very cold.
9. Creme anglaise may be made 2 days ahead and chilled, covered.

vanilla bean, crystallized ginger, eggs, sugar

Taken from www.epicurious.com/recipes/food/views/ginger-creme-anglaise-13292 (may not work)