Berries with Custard Sauce
Although it's simple to make, this dessert is the No. 1 favorite at my house. And when I serve it to guests, I'm always asked for the recipe. You can use strawberries, raspberries, blueberries, blackberries—whatever's in season.—Sally Kendrick, Bishop, California
Total TimePrep: 15 min. + chilling
Makesabout 2 cups sauce
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-1/2 cups milk
- 4 eggs, beaten
- 1/2 cup sour cream
- 1-1/2 teaspoons vanilla extract
- Assorted fresh berries
- In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Add a small amount to eggs; return all to pan, stirring constantly. Cook and stir for 2-1/2 minutes or until mixture reaches 160°.
- Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving. Serve over berries.
Nutrition Facts2 tablespoons: 77 calories, 3g fat (2g saturated fat), 61mg cholesterol, 68mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 3g protein.
Originally published as Berries with Custard Sauce in Taste of Home August/September 2001
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