Berries with Custard Sauce Recipe

5 1 2
Berries with Custard Sauce Recipe
Berries with Custard Sauce Recipe photo by Taste of Home
Publisher Photo

Berries with Custard Sauce Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

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. Yield: about 2 cups sauce.
Originally published as Berries with Custard Sauce in Taste of Home August/September 2001, p9

Nutritional Facts

2 tablespoons: 77 calories, 3g fat (2g saturated fat), 61mg cholesterol, 68mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 3g protein.

  • 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
  1. 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°.
  2. 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. Yield: about 2 cups sauce.
Originally published as Berries with Custard Sauce in Taste of Home August/September 2001, p9

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williamsegraves User ID: 3296408 89141
Reviewed Jan. 24, 2012

"Fantastic. This is one of my new favorites!"

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