An unctuous custard sauce flavored with a little punch of orange liqueur sets off berries of all kinds—strawberries, blackberries, blueberries, raspberries, and beyond. Mix and match what you find at seasonal farmers’ markets, roadside stands and pick-your-own operations.
The sauce is adapted from a dessert recipe served at Javier’s Restaurant in Sarasota, Florida. It will keep in the refrigerator for days, and will be at the ready when you bring home the berries.
1. Combine milks and eggs in heavy, non-reactive saucepan. Cook over medium heat, whisking almost constantly, until smooth and thickened enough to heavily coat the back of a spoon (this could take 5-10 minutes, depending on the level of the heat.)
2. Remove from heat, stir in liqueur, and let sauce cool to room temperature. Then cover and chill it thoroughly; this thickens the sauce even more.
3. To serve, ladle chilled sauce over, under or around berries. Garnish with fresh mint sprigs.
Note: The leftover egg whites from this recipe can be used in other recipes such as Hint-of-Lemon Angel Food Cake or Egg White Omelet). Egg whites will keep for a few days in the refrigerator, but also freeze well."
For the heavy cream you could substitute 1 can (12 ounces) evaporated milk or coconut milk.
Copyright by Terese Allen