- 1/2 cup half-and-half cream
- 1 egg yolk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- In a small saucepan, combine the cream, egg yolk 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. Chill until serving. Serve with raspberries. Yield: 2 servings.
Originally published as Berries with Vanilla Custard for Two in Simple & Delicious
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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