Shelly's Recipe

WARM CUSTARD SAUCE WITH RASPBERRIES

Category: Desserts

8 large egg yolks, room temperature
1/2 cup sugar
1/2 cup white wine
1/2 cup framboise or Chambord
3 pints fresh raspberries, or your favorite berry

In the bottom half of a double boiler, bring a small amount of water to a simmer. In the top half of the double boiler, whisk the egg yolks and sugar to a creamy consistency and pale yellow color.

Place the egg mixture over the simmering water and add the wine and framboise whisking rapidly until it is well incorporated. Beat the mixture well with a whisk, until it begins to thicken and become fluffy, about 4-6 minutes. Remove from the heat and set aside.

Place the raspberries on a serving platter or plate, spoon the mixture over the berries while still warm and place under a broiler until golden brown, or use a torch and brown the top making sure not to burn the mixture. Serve immediately. Serves 4 to 6