Raspberries with Sour Cream Custard Recipe

Raspberries with Sour Cream Custard Recipe
Raspberries with Sour Cream Custard Recipe photo by Taste of Home
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Raspberries with Sour Cream Custard Recipe

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Every summer, my grandmother would treat us to her garden-fresh berries and this delicate, piquant soft custard sauce.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/4 cups whole milk
  • 4 large eggs, beaten
  • 1/2 cup sour cream
  • 1-1/2 teaspoons vanilla extract
  • 2 pints fresh raspberries

Directions

In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries. Yield: 6-8 servings.
Originally published as Raspberries with Sour Cream Custard in Grandma's Great Desserts Cookbook 1992, p72

Nutritional Facts

1/2 cup: 182 calories, 7g fat (3g saturated fat), 121mg cholesterol, 132mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 5g protein.

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/4 cups whole milk
  • 4 large eggs, beaten
  • 1/2 cup sour cream
  • 1-1/2 teaspoons vanilla extract
  • 2 pints fresh raspberries
  1. In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries. Yield: 6-8 servings.
Originally published as Raspberries with Sour Cream Custard in Grandma's Great Desserts Cookbook 1992, p72

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