Ginger Sauce

• 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