This dessert from Ruth's Chris Steak House is a treat that's sure to please during the summer months. Though the silky cream is rich, the bevy of fresh berries lightens it up.
3 cups whipping (35%) cream
1-1⁄2 cups sugar
15 medium eggs
1⁄2 tbsp pure vanilla extract
3 cups mixed berries
Step 1: In a large pot, mix cream and 3⁄4 cup sugar. Heat to a gentle boil.
Step 2: In a large bowl, separate eggs and discard whites (or save in the freezer for the next time you make meringue). Beat egg yolks with remaining sugar and vanilla until well blended and sugar is dissolved.
Step 3: Whisk hot cream mixture into egg yolk mixture, then transfer to a double boiler, cooking for 8-12 minutes, stirring constantly until temperature reaches 165°F-175°F.
Step 4: Pour custard through a fine sieve (to remove any lumps) into a bowl. Place the bowl in an ice-water bath until cool.
Step 5: Once cool, divide evenly among 6 serving glasses, then place 4 halved strawberries around the rim. Top with blueberries, blackberries and raspberries.