Ginger Creme Anglaise

• a 4-inch piece peeled fresh gingerroot
• 1 cup half-and-half
• 3 large egg yolks
• 2 tablespoons sugar

1. Cut gingerroot into 4 pieces and smash with flat side of a knife.
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. While mixture is heating, in a bowl whisk together yolks and sugar until smooth.
4. Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan.
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. Pour custard through a fine sieve into a clean bowl and cool.
7. (Creme anglaise may be made 3 days ahead and chilled, covered.
8. Bring creme anglaise to room temperature before serving.)

fresh gingerroot, egg yolks, sugar

Taken from www.epicurious.com/recipes/food/views/ginger-creme-anglaise-14596 (may not work)