Raspberries with Sour Cream Custard

Name: Raspberries with Sour Cream Custard
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6-8 servings.
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

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 6-8 servings.

Every summer, my grandmother would treat us to her garden-fresh berries and this delicate, piquant soft custard sauce.

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

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.

Nutrition Facts

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