Sweet Cream with Berries

By Yvette-2

Ingredients

• 1 pint heavy whipping cream
• 1 cup sugar, divided
• 10 whole egg yolks
• 2 t. vanilla extract
• fresh berries

Preparation

Step 1

Combine cream and half the sugar in a medium saucepan. Bring to a strong simmer, but don't boil.
Whisk egg yolks in a bowl (I used my electric mixer with whisk attachment) with the other hald of the sugar. Add vanilla extract.
Whisk the egg yolk mixture on medium for a minute. Now, with the mixer on medium low, very slowly drizzle in the warm cream. I use a metal measuring cup to scoop out small portions at a time. Make sure to continue mixing as you pour the hot mixture continuously. I kind of drizzle it in so that the cream runs down the side of the bowl which reduces the impact of the hot cream hitting the eggs.
After all of the cream is added, turn off mixture. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan of simmering water). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.
Watch the mixture, if it starts to really thicken up, remove it immediately from he heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pain from the heat, set the bottom of it in a bowl of ice to stop the cooking process, but be careful not to let the ice or water drip over the edge of the pan. Stir to cool. If you need to use cream right away, keep it in he ice bath and stir to cool. Ideally, you'll transfer the cream to a container and refrigerate or several hours. Spoon generously over fresh berries.