In a heavy medium saucepan, stir together egg yolks, milk, and sugar. Cook and stir over medium heat for 10 to 15 minutes or until sauce begins to thicken slightly and coats the back of a metal spoon.
Stir in vanilla and ginger. Quickly cool mixture by placing saucepan in a large bowl of ice water for 1 to 2 minutes, stirring constantly. Pour into a medium bowl. Cover the surface of the sauce with plastic wrap to prevent a skin from forming and chill for at least 2 hours before serving. Do not stir.
Serve with fresh berries (strawberries, raspberries, and blueberries). Pour over chocolate cake. Serve with poached pears. Layer a glass bowl with fresh fruit, jam, and cubes of cake and chill: just before serving pour on the Creme Anglais. Makes 2 cups sauce (8 servings).