Spiced Italian Custard Over Summer Berries
The Italians nailed it with this easy to make, classic custard dessert but we took it to the next level with the simple addition of our Sugar & Spice Dipper. Amazing during any season!
8 Large Egg Yolks at room temperature
3/4 cup Sweet Marsala Wine
1/2 cup Sugar
1 Tbsp Sugar & Spice Dipper
1 cup Heavy Cream Whipped
Vanilla Bean Sea Salt, to taste
2 cups Fresh Berries
Put the egg yolks, Marsala, sugar, and dipper into a large stainless steel bowl. Set the bowl over a large saucepan filled with 1 inch of simmering water (homemade double boiler).
Whisk the egg yolk mixture until it is hot and the mixture forms a ribbon texture when the whisk is lifted, 5 to 8 minutes.
Remove from heat and whisk to cool slightly. Once cooled, fold in whipping cream to cold mixture.
Refrigerate until ready to serve. Serve over fruit. Finish with a sprinkle of vanilla bean sea salt, a garnish of fruit, and enjoy!