Marshmallow Cream with Custard Sauce Recipe

Marshmallow Cream with Custard Sauce Recipe photo by Taste of Home

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This dessert has always been a favorite of my husband and children. The original recipe came from my great-grandmother and has been passed down through the generations.

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Marshmallow Cream with Custard Sauce Recipe

Prep: 25 min. + chilling Cook: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

2 egg whites
1/4 cup sugar
Pinch salt
1/4 teaspoon vanilla extract
CUSTARD SAUCE:
1-1/2 cups milk
2 egg yolks
1 egg
1/4 cup sugar
2 teaspoons vanilla extract
Fresh raspberries

Directions

In a small heavy saucepan, combine the egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160°. Beat until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled.
For custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. Combine egg yolks, egg and sugar in a bowl. Whisk a small amount of hot milk into egg mixture; return all to pan, whisking constantly. Cook and stir on low until mixture reaches 160° and coats a spoon, about 20 minutes. Remove from the heat; stir in vanilla. Refrigerate for at least 1 hour.
Serve custard over marshmallow cream; top with raspberries. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 143 calories, 5 g fat (2 g saturated fat), 115 mg cholesterol, 86 mg sodium, 20 g carbohydrate, 0 fiber, 5 g protein.

Originally published as Marshmallow Cream with Custard Sauce in Country June/July 2000, p51