Raspberry Creme
        1/4 cup butter
        1 cup sugar
        2 whole eggs
        2 egg yolks
        1 cup milk
        1 tsp. vanilla
        1 cup crushed raspberries
Cream butter and sugar until light and fluffy.  Beat in eggs one at a time, then yolks.  slowly stir in milk and vanilla.  Now heat it over boiling water until it is a thin custard.  Add berries.  Cool it.  Serve over Raspberry Whip.  Of course, the Whip can be a separate light dessert on its own with our Raspberry Claret as the sauce and the Creme can go over practically anything.