The Pioneer Woman Tasty Kitchen
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Blackberries with Sweet Cream

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Oh, dear. It’s really all I can say. I love this so much, I can’t even see straight. A cold custard-type cream to spoon over fresh berries. Sublime, and I don’t use that term lightly.

Ingredients

  • 1 pint Heavy Whipping Cream
  • 1 cup Sugar, Divided
  • 10 whole Egg Yolks (save The Whites For Another Use)
  • 2 teaspoons Good Vanilla Extract (or Vanilla Beans)
  • Fresh Berries

Preparation

Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don’t boil.

Whisk egg yolks in a bowl (I used my electric mixer with whisk attachment) with the other half of the sugar. Add vanilla extract. (If using a vanilla bean instead, split the pot lengthwise then scrape the caviar into the cream/sugar mixture.)

Whisk the egg yolk mixture on medium for a minute. Now, with the mixer on medium-low, very slowly drizzle in the warm cream. I use a metal measuring cup to scoop out small portions at a time. Make sure to continue mixing as you pour the hot mixture continuously. I kind of drizzle it in so that the cream runs down the side of the bowl, which reduces the impact of the hot cream hitting the eggs.

After all of the cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan of simmering water). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.

Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.

Ideally, you’ll transfer the cream to a container and refrigerate it for several hours.

Spoon generously (!) over fresh berries. You’ll love it!

2 Comments

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sarablaire on 1.11.2011

I made this dessert for a small dinner we recently hosted. It was HEAVENLY! It took a while to prepare, but in the end it was OH SO WORTH IT! We had some blackberries, but added in some strawberries and raspberries. I think this sauce would be good over anything!

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callimakesdo on 6.2.2010

Oh my lord, first it was your blackberry ice cream that I made last night and now this. Is there death by blackberries? (Death by heavy cream, more like!) I know what I’m making this weekend.

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niccinoodle on 3.27.2012

Wow! this recipe is so delightful! I think next time, I am just going to make a fruit salad with all sorts of berries and fruit, then dump this cream on top. Her blog post on this recipe is a bit clearer on the time it takes to make.

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Katy on 9.28.2011

Amazingly yummy! Served as dessert for my sister and brother-in-law’s anniversary lunch. It took longer to make than the recipe said.

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sarablaire on 1.11.2011

Absolutely WONDERFUL! This is a new favorite for me, as well!

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carlyl on 7.17.2010

I’ve now made this twice and it is my favorite new dessert! It is just so good, and definitely better after it has chilled in the refrigerator overnight.

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westcoastswedishgirl on 6.20.2010

Made this last week and we ate it with raspberries. Incredible! Thank you.

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