Berries and Cream (Copycat Ruth Chris Recipe)

Place cream and 1 tbsp of sugar in a saucepan on the stove. Mix well and heat until it starts to boil. (Be careful so that cream will not boil over.)

Crack eggs to separate yolks from whites. In a medium bowl, mix egg yolks and 2 tbsp of sugar until well blended and sugar is dissolved.

Add a few spoonfuls of simmering cream to egg mixture and whisk. Repeat this step one more time.

Add remaining cream and vanilla to egg mixture. Make a double boiler and place mixture on top. Cook for 8 – 12 minutes, until sauce thickens and coats the back of the spatula, stirring constantly.

Use the spatula to pull the sauce away from the sides and fold it back into the center of the bowl.

When thickened, pass through a fine mesh sieve into a container. Immediately place container into an ice bath. Once cooled, store in the refrigerator.