Ginger Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

This sauce goes excellently with any chocolate cake.


  • 1 vanilla pod
  • 8 egg yolks
  • 50 g caster sugar</


Split the vanilla pod longitudinally, scrape out the seeds and mix in a bowl with the egg yolks and sugar. Bring the milk, with the empty vanilla pod immersed, to just below boiling point, then pour the scalded milk into the egg-yolk bowl, whisking as you go. It is important that you only whisk this mixture enough to amalgamate. Wash the milk pan, and return the contents of the