Berries with Raspberry Custard Sauce

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      • BERRIES with RASPBERRY CUSTARD SAUCE

• 4 egg yolks
• 1/3 cup sugar
• 1 3/4 cups half and half
• 2 tablespoons Crème de Framboise or black raspberry liqueur
• 1/4 teaspoon vanilla extract
• 4 pints fresh raspberries, strawberries, and/or blueberries

    In a medium-sized bowl, beat the eggs yolks until thick and pale; slowly add the sugar while whisking.  Beat well.  Stir in the half-and-half and transfer to a heavy-bottomed saucepan.  Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon.  Remove from heat and stir in the liqueur and vanilla.  Pour the custard into a bowl and cool.  Cover with plastic wrap, pressing the plastic against the top of the custard, and refrigerate several hours.  Serve with fresh berries (and a cookie!)

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