 | | Directions |
- Clean berries as needed - rinse, remove stems, etc.
- Whisk together egg yolks, sugar and salt. Heat the cream in a small pan then gradually whisk the hot cream into the yolks.
- Return mixture to the pan and cook over medium heat, stirring constantly until thick. Don't let it boil.
- Use the custard warm or chilled, divided into individual serving dishes. Serve it over the berries, under the berries or stirred into the berries.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Container: saucepan
Servings: 2
|  | | Ingredients | | - | | 1 pint mixed ripe berries (raspberries, blueberries, strawberries, gooseberries etc) |
| - | | 2 egg yolks |
| - | | 1/4 cup sugar |
| - | | pinch salt |
| - | | 1/2 cup cream or half and half |
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