Sweet Cream

(This is not my photo, but I loved it, so I am posting it.)

This is so good! It is well worth the effort! (Found the recipe HERE.)

***I just had my leftovers with a sliced banana and it was to die for!!! And I'll probably throw a few walnuts on next time. :) *** 

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§  1 pint Heavy Whipping Cream

§  1 cup Sugar, Divided

§  10 whole Egg Yolks (save The Whites For Another Use)

§  2 teaspoons Good Vanilla Extract (or Vanilla Beans)

§  Fresh Berries

Combine cream with 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 w/ whisk attachment) with the other half of the 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 the top of a double boiler (or a glass bowl fitted over a saucepan). 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 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, strain it through a fine mesh strainer (to remove most of the foam), then immediately 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’ll transfer the cream to a container and refrigerate it for several hours.

Spoon generously (!) over fresh berries. You’ll love it!

The instructions that I printed off did not mention straining the foam off, but when I checked back online it said to.
This photo shows the foam mixed in, and it tastes fine. It separates in the fridge, so I'll probably go strain it now. :)