A sweet summer treat made
with blueberries and raspberries.
Betsy
Ross Berries with Creamy Custard Sauce
- 3 pints cleaned raspberries
3 pints cleaned blueberries
1/2 cup granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
4 large eggs, beaten
1/2 cup sour cream
1 teaspoon vanilla extract
- In large bowl, gently
mix together both berries. Portion about 1/2 to 3/4 cup berries
into individual serving dishes; top each serving with about 1/4
cup Creamy Custard Sauce.
- For Creamy Custard Sauce:
In large saucepan, stir together sugar, cornstarch, salt and
milk. Cook and stir over medium-high heat until mixture comes
to a boil; stir and boil 1 minute. Remove from heat; stir a little
cooked custard mixture into beaten eggs; return eggs to saucepan;
stir well to blend thoroughly. Stir in sour cream and vanilla;
blend well. Remove custard to medium bowl, cover and refrigerate
until serving.
Makes 3 cups custard.
Cook's Note: For extra
custard sauce, don't double this recipe but make it twice.
Nutrition Facts: Calories
130 calories, Protein 3 grams, Fat 3 grams, Sodium 80 milligrams,
Cholesterol 5 milligrams,
Saturated Fat 1 grams, Carbohydrates 25 grams.
