Ingredients
-
1/2
-
2
-
1/4
-
1 1/2
-
4
-
1/2
-
1 1/2
-
8
-
-
-
-
-
-
-
Directions
Berries With Custard Sauce (Light and Easy), I just received this recipe in my Taste of Home newsletter 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 , This came out perfect, smooth and not too sweet I substituted sour cream with plain stabilized yogurt and it was a success I prepared some meringue rings I spooned in the center some custard, place the berries and spooned some costard over the berries Thanks a lot for posting this recipe!
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Steps
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1
Done
|
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
Done
|
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
Done
|
Serve Over Berries -- Strawberries, Blueberries, Raspberries (whatever Mix of Berries You Prefer). |
|
4
Done
|
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
Done
|
I Think It Would Be Really Good With Angel Food Cake or Shortcake. |
