- 1 cup half-and-half cream
- 2 large egg yolks
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 cups fresh raspberries
- 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 raspberries. Yield: 4 servings.
Reviews forBerries with Vanilla Custard
"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."