Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 2 cups

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Serve sauce, warm or chilled, with fresh berries, poached fruit, or pound cake.