Berries With Custard Sauce (Light and Easy)

Submitted by Crafty Lady 13

"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."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 8-10

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.

Reviews

[Artandkitchen]

This came out perfect, smooth and not too sweet.<br/>I substituted sour cream with plain stabilized yogurt and it was a success.<br/>I prepared some meringue rings. I spooned in the center some custard, place the berries and spooned some costard over the berries.<br/>Thanks a lot for posting this recipe!

 

[PaulaG]

This is an amazing recipe. It is so quick and the custard really sets off the flavor of the fresh berries. I reduced the recipe to 2 servings and got 2/3 cup of custard. I used Greek yogurt in lieu of the sour cream. A couple of spoonfuls of the custard was that all was needed to top off 1/2 cup of blueberries and blackberries per serving making this a very healthy dessert.

 

[katew]

This worked well for me and gave me the chance to use up some skim milk plus try out some vanilla seed.I put my egg mixture into the pot drop by drop and that was a success - slow but not a lump to be seen and the eggs do add a richness. i think this will be put with canned peaches as it is mid winter here and there are only frozen berries !!

 

[Engrossed]

This is good but I like my Recipe#195524 better. The whole eggs were very hard to whisk with the hot mixture without cooking them and I ended up with lumpy cooked whites (and yes, I did whisk a small amount of it into the eggs first). It may work better with only yolks. I used my immersion blender to try to smooth it out. I used 1% milk and Splenda. I enjoyed this with some light chocolate cake and fresh strawberries. Freddy Cat says thanks for the creamy sauce! Made for the Beverage Cupid tag game.