Berries with Vanilla Custard Recipe

4 1 3
Berries with Vanilla Custard Recipe
Berries with Vanilla Custard Recipe photo by Taste of Home
Publisher Photo

Berries with Vanilla Custard Recipe

Read Reviews
4 1 3
Publisher Photo
What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 cup half-and-half cream
  • 2 large egg yolks
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries

Directions

In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil.
Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over raspberries. Yield: 4 servings.
Originally published as Berries with Vanilla Custard in Simple & Delicious June/July 2010, p50

Nutritional Facts

1/2 cup berries with 1/4 cup sauce: 166 calories, 9g fat (5g saturated fat), 132mg cholesterol, 34mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch, 1/2 fruit.

  • 1 cup half-and-half cream
  • 2 large egg yolks
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries
  1. In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil.
  2. Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over raspberries. Yield: 4 servings.
Originally published as Berries with Vanilla Custard in Simple & Delicious June/July 2010, p50

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Reviews forBerries with Vanilla Custard

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CyndiCB User ID: 5090458 98561
Reviewed Sep. 5, 2010

"This recipe had good flavor, but it was very much like flavored milk with berries in it. I've made custard before and it's never been this soupy. Not sure what went wrong or if it was just a bad recipe."

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