- 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. Remove from the heat; stir in vanilla. Cover and chill until serving. Serve with raspberries. Yield: 4 servings.
This recipe pairs well with a sweet white wine.
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Reviews for Berries with Vanilla Custard
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This recipe had good flavor, but it was very much like flavored milk with berries in it. I've made custard before and it's never been this soupy. Not sure what went wrong or if it was just a bad recipe.