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.
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