Marshmallow Cream with Custard Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This dessert has always been a favorite of my husband and children. The original recipe came from my great-grandmother and has been passed down through the generations. Ingredients:
2 egg whites |
1/4 cup sugar |
pinch salt |
1/4 teaspoon vanilla extract |
custard sauce: |
1-1/2 cups milk |
2 egg yolks |
1 egg |
1/4 cup sugar |
2 teaspoons vanilla extract |
fresh raspberries |
Directions:
1. In a small heavy saucepan, combine the egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160°. Beat until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled.
2. For custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. Combine egg yolks, egg and sugar in a bowl. Whisk a small amount of hot milk into egg mixture; return all to pan, whisking constantly. Cook and stir on low until mixture reaches 160° and coats a spoon, about 20 minutes. Remove from the heat; stir in vanilla. Refrigerate for at least 1 hour.
3. Serve custard over marshmallow cream; top with raspberries. Yield: 6 servings.
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