Ginger Rose Custard

Directions

1. 1
   In a large bowl, beat the egg yolks with an electric mixer; add a pinch of salt and continue beating until yolks are a pale-lemon color.
2. 2
   In a medium saucepan over medium heat, warm the ginger slices and heavy cream.
3. 3
   Do not boil.
4. 4
   With a slotted spoon, remove the ginger slices; add the rosewater.
5. 5
   Pour the flavored cream over the egg yolks and mix well.
6. 6
   Over a double boiler, cook the custard mix, stirring constantly, until it thickens and coats the back of a spoon.
7. 7
   Add the sherry and cool the custard over an ice-water bath.
8. 8
   Pour the custard into serving dishes.