Instructions: In a small saucepan, place the ginger, 1/4 cup of the sugar, and the water. Simmer over very low heat for approximately 10 minutes; the syrup should be thick but not brown. Remove from the heat and let stand for 30 minutes. Return to the heat, add the half-and-half and vanilla, and bring just to the simmer over medium heat.

Meanwhile, in a separate bowl, beat the egg yolks with the remaining 1/4 cup sugar until light and lemon colored. Slowly pour in the hot cream, whisking to combine. Return the mixture to the saucepan and heat over medium-low heat, stirring constantly, until the sauce begins to thicken and coats the back of a wooden spoon (it will register about 180 degrees).

Immediately strain and chill, covered. To prevent a skin from forming, one trick is to cover with plastic wrap right down on the surface of the custard.

This recipe yields 3 cups of sauce.

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