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Chilled Custard Sauce Over Strawberries And Raspberries

Chilled Custard Sauce Over Strawberries And Raspberries

Oxmoor House JANUARY 1985

  • Yield: 4 to 6 servings

Ingredients

  • 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

Preparation

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.

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Chilled Custard Sauce Over Strawberries And Raspberries recipe

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