Berries with Vanilla Custard
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 cup half-and-half cream
- 2 large egg yolks
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 cups fresh berries
- 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.
- Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over fresh berries.
Nutrition Facts1/2 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.
Originally published as Raspberries with Vanilla Custard in Simple & Delicious June/July 2010
Sep 5, 2010
This recipe had good flavor, but it was very much like flavored milk with berries in it. I've made custard before and it's never been this soupy. Not sure what went wrong or if it was just a bad recipe.