Raspberries with Sour Cream Custard
Every summer, my grandmother would treat us to her garden-fresh berries and this delicate, piquant soft custard sauce.
Total TimePrep/Total Time: 20 min.
- 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
- 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.
Nutrition Facts1/2 cup: 182 calories, 7g fat (3g saturated fat), 121mg cholesterol, 132mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 5g protein.
Originally published as Raspberries with Sour Cream Custard in Grandma's Great Desserts Cookbook
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