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Berries with Vanilla Custard
Berries with Vanilla Custard
- 1 cup half-and-half cream
- 2 large egg yolks
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 cups fresh berries
- In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil.
- Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over fresh berries.
If using frozen raspberries, use without thawing to avoid discoloring the batter.
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