Ginger Custard Sauce

Directions

1. 1
   In a small saucepan bring cream, ginger, zest, and coriander seeds just to a boil.
2. 2
   Remove pan from heat and let mixture stand, covered, 15 minutes.
3. 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. 4
   Whisk yolk mixture into cream and heat mixture over moderately low heat, whisking, until a candy thermometer registers 160F.
5. 5
   Remove pan from heat and stir in vanilla.
6. 6
   Strain sauce through a fine sieve into a bowl.
7. 7
   Serve sauce, warm or chilled, with fresh berries, poached fruit, or pound cake.