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Berries with Custard Sauce

 Berries with Custard Sauce
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
16 ServingsPrep: 15 min. + chilling


  • 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 McCormick® Pure 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 77 calories, 3 g fat (2 g saturated fat), 61 mg cholesterol, 68 mg sodium, 9 g carbohydrate, trace fiber, 3 g protein.