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Berries with Vanilla Custard

Total Time

Prep: 20 min. + chilling

Makes

4 servings

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
Berries with Vanilla Custard Recipe photo by Taste of Home

Ingredients

  • 1 cup half-and-half cream
  • 2 large egg yolks
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 cups fresh berries

Directions

  1. In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil.
  2. Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over fresh berries.
Raspberries
If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1/2 cup berries with 1/4 cup sauce: 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.

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