Chilled Custard Sauce Over Strawberries And Raspberries

Oxmoor House
4 to 6 servings


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3 cups half-and-half
3 eggs
1 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 pint fresh strawberries, washed and hulled
1 pint fresh raspberries, washed


Scald half-and-half in top of a double boiler over boiling water.

Beat eggs in a medium mixing bowl until light and fluffy. Combine sugar and cornstarch; add to eggs, beating well. Gradually stir one-third of warm half-and-half into egg mixture; add to remaining half-and-half in top of double boiler, stirring well.

Cook over boiling water, stirring until mixture thickens and coats a spoon. Remove from heat; stir in vanilla. Cool completely; chill thoroughly. Spoon over strawberries and raspberries in individual serving dishes.

Created date

February 2010