- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-1/4 cups milk
- 4 eggs, beaten
- 1/2 cup sour cream
- 1-1/2 teaspoons vanilla extract
- 2 pints fresh raspberries
- In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries. Yield: 6-8 servings.
Originally published as Raspberries with Sour Cream Custard in Grandma's Great Desserts Cookbook 1992, p72
This recipe pairs well with a sweet white wine.
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