Ginger Creme Anglaise - heavy cream

Method

• Heat the heavy cream, milk, vanilla bean and minced ginger in a large, heavy-bottomed saucepan over medium heat.
• Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved.
• Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well.
• Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon.
• Be sure to stir in the corners of the pot and lower the heat slightly.
• Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.
• Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl.
• Place the bowl in another bowl half-filled with ice and water to cool the custard.
• To chill the custard faster, stir it occasionally with a spoon.
• Combine the berries, Creme de Cassis and the powdered sugar in a mixing bowl and gently fold to mix.
• Let sit for 5 to 10 minutes before serving and divide among 8 small bowls or martini glasses and ladle 1/3 to 1/2 cup of the Anglaise over each cup to serve.