Chilled Custard Sauce Over Strawberries And Raspberries

Recipe from

Oxmoor House


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.


Oxmoor House Homestyle Recipes

January 1985
My Notes

Only you will be able to view, print, and edit this note.

Add Note