Combine first 4 ingredients in the top of a double boiler. Cook over simmering water 38 minutes or until mixture thickens and coats a metal spoon, stirring constantly. Pour custard into a bowl, and stir in vanilla. Let custard sauce cool to room temperature. Cover and chill.
Spoon about 1/3 cup custard sauce into each of 6 stemmed glasses; add 1/4 cup strawberries and 1/4 cup raspberries to each glass. Garnish with mint, if desired.
This was good and easy. It came together in about 20 minutes on the double boiler. Mine was a little lumpy--I stirred constantly but may have missed some spots or stirred too slowly, but it still tasted wonderful. I added a pinch of lavender flowers to the custard while it cooked and strained them out at the end; it lent a wonderful essence to this light custard!
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