Raspberries with Sour Cream Custard |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 milk |
4 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. Yield: 6-8 servings.
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