Custard Sauce For Fresh Fruit - cooking recipe

Ingredients

1 1/2 c. whipping cream
1/2 c. sugar
1 Tbsp. cornstarch
4 egg yolks
2 tsp. vanilla
fresh strawberries, raspberries, peaches or blueberries

Preparation

Cook whipping cream over medium heat until it comes to a boil (6 to 8 minutes).
Remove from heat.
In a medium bowl, gradually whisk sugar and cornstarch into egg yolks.
Whisk until mixture is light and creamy (3 to 4 minutes).
Gradually whisk hot cream into beaten egg yolks.
Return mixture to same saucepan; stir in vanilla.
Cook over medium heat, stirring constantly until custard is thick enough to coat back of metal spoon (3 to 4 minutes).
Do not boil because egg yolks will curdle.
Serve warm or cool over fresh fruit.