From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Berries and Cream (Copycat Ruth Chris Recipe)
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Instructions
1
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Place cream and 1 tbsp of sugar in a saucepan on the stove. Mix well and heat until it starts to boil. (Be careful so that cream will not boil over.)
2
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Crack eggs to separate yolks from whites. In a medium bowl, mix egg yolks and 2 tbsp of sugar until well blended and sugar is dissolved.
3
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Add a few spoonfuls of simmering cream to egg mixture and whisk. Repeat this step one more time.
4
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Add remaining cream and vanilla to egg mixture. Make a double boiler and place mixture on top. Cook for 8 – 12 minutes, until sauce thickens and coats the back of the spatula, stirring constantly.
5
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Use the spatula to pull the sauce away from the sides and fold it back into the center of the bowl.
6
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When thickened, pass through a fine mesh sieve into a container. Immediately place container into an ice bath. Once cooled, store in the refrigerator.
My Calorie Intake
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Tips & Tricks (5)
- Tempering Egg Yolks Perfectly 🥚Slowly whisk hot cream into egg yolks while continuously stirring to prevent scrambling and achieve silky, luxurious texture without lumps.
- Chill Between Whipping Stages ❄️Keep your bowl and beaters in the freezer for 15 minutes before whipping heavy cream to reach stiff peaks faster and create superior, stable volume.
- Fold, Don't Stir 🍴Use a gentle folding motion with a spatula when combining whipped cream with the custard base to maintain aeration and preserve the light, cloud-like texture.
- Fresh Berries at Service Time 🫐Add fresh berries just before serving rather than hours ahead to prevent juices from breaking down the delicate cream and compromising the silky consistency.
- Vanilla Extract Quality Matters 🌿Use pure vanilla extract instead of imitation for a sophisticated, complex flavor that elevates this simple dessert into a restaurant-quality luxury experience.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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