Ginger Cream

Directions

1. 1
   In a 2 quart pan stir together the sugar and flour.
2. 2
   Whisk in the milk.
3. 3
   Add the ginger and bring to a boil, stirring constantly.
4. 4
   In a small bowl whip the yolks and SLOWLY whisk in 1/4 cup of the hot milk mixture.
5. 5
   Now slowly whisk this mixture into the hot milk mixture.
6. 6
   Turn heat to low and simmer for 5 minutes, stirring often.
7. 7
   Remove ginger slices.
8. 8
   Let cool to room temp and then chill.
9. 9
   This will keep up to 3 days in the fridge.