Raspberries with Sour Cream Custard Recipe
- 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
- 1. 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.
1/2 cup: 182 calories, 7g fat (3g saturated fat), 121mg cholesterol, 132mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 5g protein.
Reviews for Raspberries with Sour Cream Custard
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.