Chilled Custard Sauce Over Strawberries And Raspberries

• 3 cups half-and-half
• 3 eggs
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 pint fresh strawberries, washed and hulled
• 1 pint fresh raspberries, washed

1. Scald half-and-half in top of a double boiler over boiling water.
2. Beat eggs in a medium mixing bowl until light and fluffy. Combine sugar and cornstarch; add to eggs, beating well. Gradually stir one-third of warm half-and-half into egg mixture; add to remaining half-and-half in top of double boiler, stirring well.
3. Cook over boiling water, stirring until mixture thickens and coats a spoon. Remove from heat; stir in vanilla. Cool completely; chill thoroughly. Spoon over strawberries and raspberries in individual serving dishes.

eggs, sugar, cornstarch, vanilla, fresh strawberries, fresh raspberries

Taken from www.myrecipes.com/recipe/chilled-custard-sauce-over-strawberries-raspberries (may not work)