Berries with Vanilla Custard for Two
What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire
Total TimePrep: 20 min. + chilling
- 1/2 cup half-and-half cream
- 1 large egg yolk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- In a small saucepan, combine the cream, egg yolk and sugar. Cook and stir over medium heat until mixture reaches 160° and is thick enough to coat the back of a spoon. Remove from the heat; stir in vanilla. Chill until serving. Serve with raspberries.
Nutrition Facts1/2 cup: 166 calories, 9g fat (5g saturated fat), 132mg cholesterol, 34mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch, 1/2 fruit.
Originally published as Raspberries with Vanilla Custard in Simple & Delicious June/July 2010