Berries with Vanilla Custard Recipe
- 1 cup half-and-half cream
- 2 egg yolks
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 cups fresh raspberries
- 1. In a small saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° and is thick enough to coat the back of a spoon. Transfer to a small bowl; stir in vanilla. Cover and chill until serving. Serve with raspberries. Yield: 4 servings.
1/2 cup raspberries with 1/4 cup custard equals 166 calories, 9 g fat (5 g saturated fat), 132 mg cholesterol, 34 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch, 1/2 fruit.
Reviews for Berries with Vanilla Custard
"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."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.