Ginger Custard Sauce

• 1 cup heavy cream
• 1 1/2 tablespoons minced peeled fresh ginger
• 1/4 teaspoon freshly grated lemon zest
• 1/8 teaspoon coriander seeds, crushed
• 3 large egg yolks
• 3 tablespoons sugar
• 1/2 teaspoon vanilla

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)