1In 2- or 3-quart saucepan, heat 2 to 3 inches water to simmering over medium-high heat. Separate eggs; discard egg whites or refrigerate and save for another use.
2In metal or heat-resistant glass bowl slightly larger than saucepan, beat egg yolks, sugar and vanilla with wire whisk about 2 minutes or until foamy.
3Set bowl over saucepan containing simmering water (make sure bottom of bowl doesn’t touch water). Continue beating vigorously and constantly 1 to 2 minutes or until mixture starts to thicken. Gradually beat in wine, whisking vigorously 5 to 7 minutes longer (make sure mixture doesn’t boil) or until custard turns pale yellow, doubles in volume and thickens; remove from heat.
4Divide fruit evenly among 4 small bowls. Spoon warm custard over fruit and serve.