Ginger Custard Sauce

  1. In a small saucepan bring cream, ginger, zest, and coriander seeds just to a boil.
  2. Remove pan from heat and let mixture stand, covered, 15 minutes.
  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. Whisk yolk mixture into cream and heat mixture over moderately low heat, whisking, until a candy thermometer registers 160F.
  5. Remove pan from heat and stir in vanilla.
  6. Strain sauce through a fine sieve into a bowl.
  7. Serve sauce, warm or chilled, with fresh berries, poached fruit, or pound cake.

heavy cream, ginger, freshly grated lemon zest, coriander seeds, egg yolks, sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/ginger-custard-sauce-11689 (may not work)

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