Although it's simple to make, this dessert is the No. 1 favorite at my house. And when I serve it to guests, I'm always asked for the recipe. You can use strawberries, raspberries, blueberries, blackberries—whatever's in season.—Sally Kendrick, Bishop, California
Recommended: 32 Sweet and Tart Rhubarb Dessert Recipes
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-1/2 cups milk
- 4 eggs, beaten
- 1/2 cup sour cream
- 1-1/2 teaspoons vanilla extract
- Assorted fresh berries
- In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Add a small amount to eggs; return all to pan, stirring constantly. Cook and stir for 2-1/2 minutes or until mixture reaches 160°.
- Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving. Serve over berries. Yield: about 2 cups sauce.
Originally published as Berries with Custard Sauce in Taste of Home August/September 2001, p9
Reviews for Berries with Custard Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 24, 2012
"Fantastic. This is one of my new favorites!"