From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 2 cups fresh raspberries
  • 10 egg yolks
  • 13 tablespoons sugar
  • 4 cups whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 2 to 3 tablespoons sugar


    *  Place the raspberries in 8 individual ramekins.  Beat the egg yolks with 13 tablespoons sugar in a mixer bowl until thick and pale yellow.

    *  Bring the cream and vanilla to a boil in a saucepan over medium heat, stirring constantly.  Add to the egg yolk mixture; mix well.  Return the mixture to the saucepan.  Bring to a boil; reduce heat.  Simmer until thickened, stirring constantly.  Cool slightly.

    *  Strain the mixture over the raspberries.  Chill in the refrigerator.  Sprinkle the remaining 2 to 3 tablespoons sugar on top.  Broil until the top is golden brown and caramelized.  Serve immediately.

    *  Variation:  Substitute blackberries or blueberries for the raspberries in this recipe.

    SERVES: 8


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