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Berry Bonanza in Custard Sauce Recipe

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A dessert for that wonderful time of summer when gardens and farmers' markets are brimming with sun-ripened berries. Use any mix of fully ripe berries. Can be doubled or tripled.
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Servings:
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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
Container:saucepan
Directions
PREP
10 mins
COOK
5 mins
READY IN
15 mins
  • 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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