fresh (or 10 oz. frozen)
orange flower water
Rub the raspberries through a fine sieve and add enough cream to make 1 pint (2½ cups).
Heat the cream and raspberry purée 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.