Berries with Custard Sauce Recipe
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
- 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
- 1. 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°.
- 2. 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.
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.
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