| • | 1/2 cup The Perfect Purée Red Raspberry Puree, thawed |
| • | 1 3/4 cups milk, scalded |
| • | 1/2 cup sugar |
| • | 4 egg yolks |
| • | 1 tsp. arrowroot starch powder |
| |
| Method: |
| 1. | Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon until thickened. |
| 2. | Pour the sauce through a fine strainer and whisk in Red Raspberry Puree to taste. Chill. Serve. |
