Berries in Custard Sauce
This is a refreshing treat highlighting the fresh berries of summer. The custard is not overly sweet to over-shadow the berries.—Leona Luecking, West Burlington, Iowa
Total TimePrep: 10 min. + chilling Cook: 15 min.
- 1 cup milk
- 1 egg, lightly beaten
- 2 tablespoons sugar
- Pinch salt
- 1/2 teaspoon vanilla extract
- 3 cups fresh blueberries, raspberries and strawberries
- In a saucepan, heat milk over medium heat until bubbles form around sides of pans. Combine egg and sugar in a bowl; stir in a small amount of hot milk. Return all to saucepan. Cook over low heat, stirring constantly, until mixture coats a spoon, about 15 minutes. Remove from heat; stir in salt and vanilla. Chill at least 1 hour. Serve over berries.
Nutrition Facts1 each: 85 calories, 2g fat (1g saturated fat), 41mg cholesterol, 57mg sodium, 14g carbohydrate (11g sugars, 3g fiber), 3g protein.
Originally published as Berries in Custard Sauce in Taste of Home June/July 1995
Mar 27, 2010
This is always a big hit with everyone, especially in the summer! I made it for my friend that doesn't eat sugar - she loved it. Very easy. Definitely adding this to my recipe box!