We usually think of serving fresh berries with cream, but this recipe is a favorite dairy farmer's recipe. One would at first think that dairy farmers would use cream with abandon; not so, as cream is the most valuable part of the milk.
For special Sunday desserts, berries might be simply folded into cream to make a "berry fool," but a vanilla cream sauce such as this one, which is a thin custard that pours like cream, points out the bright flavor of juicy berries. Try this sauce also with baked fruit desserts such as apples, crisps, crumbles, or cobblers.
Ingredients (Makes 6 Servings)
- Fresh raspberries, strawberries, blueberries
- 6 egg yolks
- 2/3 cup sugar
- 21/2 cups milk
- 1 teaspoon vanilla
- Pick over the berries.
- In a large bowl, beat the egg yolks with 1A cup of the sugar.
- In a heavy saucepan, combine the remaining sugar with the milk; heat to boiling.
- Whisk about V2 cup of the boiling mixture into the yolks.
- Return the yolk mixture to the saucepan and cook over medium heat, whisking, until the custard is thick enough to coat the back of a wooden spoon (about 160°F.).
- Turn the heat off and stir for 2 to 3 minutes.
- Do not boil or custard will curdle.
- Add the vanilla and pour through a fine mesh strainer into a serving bowl.
- Chill, covered.
- To serve, pour or ladle sauce over servings of fresh berries.
Comments (0)
Post a Comment