Ruths Chris Steakhouse Sweet Cream

By AmberK

This is a new favorite custard. I am so glad I found this recipe

Ingredients

• Fresh Berries:
• 1 pint Heavy Whipping Cream
• 1 cup sugar, divided
• 10 whole egg yolks (save the whites for another use)
• 2 tsps. good vanilla extract or vanilla beans
• blackberries, blueberries, strawberries, raspberries

Details

Servings 8
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but do not boil. Whisk egg yolks in a bowl (I used my electric mixer with whisk attachment) with the otehr half of teh sugar. Add vanilla extract. (if using vanilla bean instead scrape caviar into cream/sugar mixture.)
After whisking on medium for a minute, begin slowly pouring in the hot cream; I use a metal measuring cup to scoop out small portions at a time.
After all cream is added, turn off mixer. Pour mixture into teh top of a double boiler (or glass bowl fitted over a saucepan). Cook in the double boiler over medium heat. Stir gently but constantly as teh egg/cream mixture slowly thickens. Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. you want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool. Ideally, you will transfer the cream to a container and refrigerate it for several hours. Spoon generously over fresh berries, you will love it...