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Raspberries with Sour Cream Custard

 Raspberries with Sour Cream Custard
Every summer, my grandmother would treat us to her garden-fresh berries and this delicate, piquant soft custard sauce.
6-8 ServingsPrep/Total Time: 20 min.


  • 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 McCormick® Pure 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.
Nutritional Facts: 1 serving (1/2 cup) equals 182 calories, 7 g fat (3 g saturated fat), 121 mg cholesterol, 132 mg sodium, 25 g carbohydrate, 4 g fiber, 5 g protein.

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Raspberries with Sour Cream Custard (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.