Ginger Creme Anglaise

Directions

1. 1
   Cut gingerroot into 4 pieces and smash with flat side of a knife.
2. 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. 3
   While mixture is heating, in a bowl whisk together yolks and sugar until smooth.
4. 4
   Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan.
5. 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. 6
   Pour custard through a fine sieve into a clean bowl and cool.
7. 7
   (Creme anglaise may be made 3 days ahead and chilled, covered.
8. 8
   Bring creme anglaise to room temperature before serving.)