Chilled Custard Sauce Over Strawberries And Raspberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups half-and-half |
3 eggs |
1 cup sugar |
2 tablespoons cornstarch |
1 teaspoon vanilla extract |
1 pint fresh strawberries, washed and hulled |
1 pint fresh raspberries, washed |
Directions:
1. Scald half-and-half in top of a double boiler over boiling water.
2. Beat eggs in a medium mixing bowl until light and fluffy. Combine sugar and cornstarch; add to eggs, beating well. Gradually stir one-third of warm half-and-half into egg mixture; add to remaining half-and-half in top of double boiler, stirring well.
3. Cook over boiling water, stirring until mixture thickens and coats a spoon. Remove from heat; stir in vanilla. Cool completely; chill thoroughly. Spoon over strawberries and raspberries in individual serving dishes.
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