- 1 cup heavy cream
- 1 1/2 tablespoons minced peeled fresh ginger
- 1/4 teaspoon freshly grated lemon zest
- 1/8 teaspoon coriander seeds, crushed
- 3 large egg yolks
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- In a small saucepan bring cream, ginger, zest, and coriander seeds just to a boil. Remove pan from heat and let mixture stand, covered, 15 minutes.
- 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. Whisk yolk mixture into cream and heat mixture over moderately low heat, whisking, until a candy thermometer registers 160°F. Remove pan from heat and stir in vanilla. Strain sauce through a fine sieve into a bowl.
- Serve sauce, warm or chilled, with fresh berries, poached fruit, or pound cake.