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.
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.
Serve over berries -- strawberries, blueberries, raspberries (whatever mix of berries you prefer).
Yield: About 2 cups of sauce. Recipe did not state how much berries to use, so I but an estimated amount in the recipe.
I think it would be really good with angel food cake or shortcake.