Marshmallow Cream with Custard Sauce Recipe

1
Marshmallow Cream with Custard Sauce Recipe
Marshmallow Cream with Custard Sauce Recipe photo by Taste of Home
Publisher Photo

Marshmallow Cream with Custard Sauce Recipe

Read Reviews
1
Publisher Photo
This dessert has always been a favorite of my husband and children. The original recipe came from my great-grandmother and has been passed down through the generations.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 20 min.

Ingredients

  • 2 egg whites
  • 1/4 cup sugar
  • Pinch salt
  • 1/4 teaspoon vanilla extract
  • CUSTARD SAUCE:
  • 1-1/2 cups milk
  • 2 egg yolks
  • 1 egg
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • Fresh raspberries

Directions

In the top of a double boiler over simmering water, combine the egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160°. Beat until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled.
For the custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. Combine egg yolks, egg and sugar in a bowl. Stir a small amount of hot milk into egg mixture; return all to pan, stirring constantly. Cook and stir on low until mixture reaches 160° and coats a spoon, about 20 minutes. Remove from the heat; stir in vanilla. Refrigerate for at least 1 hour. Serve custard over marshmallow cream; top with raspberries. Yield: 6 servings.
Originally published as Marshmallow Cream with Custard Sauce in Country June/July 2000, p51

Nutritional Facts

1 each: 143 calories, 5g fat (2g saturated fat), 115mg cholesterol, 86mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 5g protein.

  • 2 egg whites
  • 1/4 cup sugar
  • Pinch salt
  • 1/4 teaspoon vanilla extract
  • CUSTARD SAUCE:
  • 1-1/2 cups milk
  • 2 egg yolks
  • 1 egg
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • Fresh raspberries
  1. In the top of a double boiler over simmering water, combine the egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160°. Beat until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled.
  2. For the custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. Combine egg yolks, egg and sugar in a bowl. Stir a small amount of hot milk into egg mixture; return all to pan, stirring constantly. Cook and stir on low until mixture reaches 160° and coats a spoon, about 20 minutes. Remove from the heat; stir in vanilla. Refrigerate for at least 1 hour. Serve custard over marshmallow cream; top with raspberries. Yield: 6 servings.
Originally published as Marshmallow Cream with Custard Sauce in Country June/July 2000, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMarshmallow Cream with Custard Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
grdngrl1 User ID: 3433308 79098
Reviewed Sep. 28, 2008
Loading Image