Tropical Fruit with Ginger Creème Anglaise
In a small heavy saucepan over medium-low heat, bring the ginger and the half-and-half to a slight simmer. Do not boil.
In the meantime, whisk together the eggs yolks and the sugar.
Slowly pour the hot half-and-half into the egg mixture, stirring constantly so that the eggs do not cook.
Pour the custard back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon for 5 minutes or until slightly thickened.
Pour the crèmes anglaise through a mesh strainer into a clean bowl and let cool to room temperature.
Pour over slices of your favorite tropical fruits.
Yields 1½ cups
Here I've taken a standard crème anglaiseand infused it with fresh ginger, giving the sauce a slightly piquant flavor. This sauce is equally tasty over gingerbread or sponge cake.