Set a strainer over a bowl. In another bowl combine 1/4 cup of the milk with the yolks and sugar. Stir them with a wooden spoon until they are combined.

In a heavy nonaluminum saucepan scald the remaining 1-3/4 cups of milk. Gradually stir the hot milk into the yolk mixture. Then transfer the entire yolk mixture to the saucepan. Stir constantly over gentle heat until the milk thickens enough to coat the back of a spoon. If the mixture gets too hot it will curdle.

Immediately strain the custard into the clean bowl. Stir in the 1/4 cup ginger, then sprinkle the sauce with just enough sugar to make a fine coating. Leave the sauce to cool, then refrigerate, uncovered, before serving.