1 1/2 c  Fresh (or 10 oz. frozen)
Raspberries
Cream (see directions)
4    Egg yolks
1/2 c  Sugar
1/2 ts Ground mace
4 tb Orange-flower water or
Rosewater

Rub the raspberries through a fine sieve and add enough cream to make 1
pint (2 1/2 cups). Heat the cream and raspberry puree to just below
boiling point. Beat together the egg yolks, sugar, mace and orange-flower
water. Pour the cream and raspberry mixture into the egg mixture in a thin
stream and beat until smooth. Cook in the top of a double boiler, over
simmering water, until it is thick enough to coat a spoon. Pour into
serving bowl and chill.