What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire
- 1 cup half-and-half cream
- 2 egg yolks
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 cups fresh raspberries
- In a small saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° and is thick enough to coat the back of a spoon. Transfer to a small bowl; stir in vanilla. Cover and chill until serving. Serve with raspberries. Yield: 4 servings.
Originally published as Berries with Vanilla Custard in Simple & Delicious June/July 2010, p50
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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