Betsy Ross Berries
Ingredients| 3 pt cleaned raspberries 3 pt cleaned blueberries CREAMY CUSTARD SAUCE 1/2 cup sugar 2 tbsp cornstarch, plus... 2 tsp cornstarch 1/4 tsp salt 1 1/2 cup milk 4 eggs, beaten 1/2 cup sour cream 1 tsp vanilla extract |
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In large bowl, gently mix together both berries. Portion about
1/2-3/4 cup berries into individual serving dishes; top each serving
with about 1/4 cup Creamy Custard Sauce. Makes 12-16 servings.
Creamy Custard Sauce: In large saucepan, stir together 1/2 cup sugar,
2 tablespoons and 2 teaspoons cornstarch, 1/4 teaspoon salt and 1-1/2
cups 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 4 beaten eggs; return eggs to saucepan;
stir well to blend thoroughly. Stir in 1/2 cup sour cream and 1
teaspoon vanilla extract; blend well. Remove custard to medium bowl,
cover and refrigerate until serving.
Makes 3 cups.
For extra custard sauce, don t double this recipe but make it twice.
* COOKFDN brings you this recipe with the kind permission of: *
National Pork Producers Council <[email protected]> http://www.nppc.org
Servings:
12
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