Berries With Custard Sauce (Light and Easy) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I haven't had a chance to make it yet, but I'm looking forward to trying it out. Time does not include chill time. Ingredients:
1/2 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1 1/2 cups milk |
4 eggs, beaten |
1/2 cup sour cream |
1 1/2 teaspoons vanilla extract |
8 cups assorted fresh berries |
Directions:
1. Beat eggs in a small bowl, set aside. In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Stir a small amount into eggs; return all to pan, stirring constantly. Cook and stir for 2 1/2 minutes or until mixture reaches 160 degrees.
2. Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving.
3. Serve over berries - strawberries, blueberries, raspberries (whatever mix of berries you prefer).
4. Yield: About 2 cups of sauce. Recipe did not state how much berries to use, so I but an estimated amount in the recipe.
5. I think it would be really good with angel food cake or shortcake.
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