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Marshmallow Cream with Custard Sauce

 Marshmallow Cream with Custard Sauce
This dessert has always been a favorite of my husband and children. The original recipe came from my great-grandmother and has been passed down through the generations.
6 ServingsPrep: 25 min. + chilling Cook: 20 min.


  • 2 egg whites
  • 1/4 cup sugar
  • Pinch salt
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups milk
  • 2 egg yolks
  • 1 egg
  • 1/4 cup sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Fresh raspberries


  • In a small heavy saucepan, combine the egg whites, sugar, salt and
  • vanilla. Beat with a portable mixer on high speed until mixture
  • reaches 160°. Beat until stiff peaks form, about 1 minute. Spoon
  • into dessert glasses; refrigerate until chilled.
  • For custard sauce, heat milk in a small saucepan over medium heat
  • until small bubbles form around side of pan. Remove from heat.
  • Combine egg yolks, egg and sugar in a bowl. Whisk a small amount of
  • hot milk into egg mixture; return all to pan, whisking constantly.
  • Cook and stir on low until mixture reaches 160° and coats a

2 of 2

Marshmallow Cream with Custard Sauce (continued)

Directions (continued)

  • spoon, about 20 minutes. Remove from the heat; stir in vanilla.
  • Refrigerate for at least 1 hour.
  • Serve custard over marshmallow cream; top with raspberries. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 143 calories, 5 g fat (2 g saturated fat), 115 mg cholesterol, 86 mg sodium, 20 g carbohydrate, 0 fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.