Betsy Ross Berries with Creamy Custard Sauce

Name: Betsy Ross Berries with Creamy Custard Sauce
Total time: 1500 s
Yield: 12 servings
Ingredients: 3 pints raspberries cleaned; 3 pints blueberries cleaned; 1/2 cup sugar; 2 tablespoons corn starch plus 2 teaspoons; 1/4 teaspoon salt; 1 1/2 cups milk; 4 eggs beaten; 1/2 cup sour cream; 1 teaspoon vanilla extract

Pork

9Ingredients

190Calories

25Minutes

Ingredients

servings:

3 pints raspberries (cleaned)
3 pints blueberries (cleaned)
1/2 cup sugar
2 tablespoons corn starch (plus 2 teaspoons)
1/4 teaspoon salt
1 1/2 cups milk
4 eggs (beaten)
1/2 cup sour cream
1 teaspoon vanilla extract

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Directions

1In 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.
2For Creamy Custard Sauce: In large saucepan, stir together sugar, cornstarch, salt and 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 beaten eggs; return eggs to saucepan; stir well to blend thoroughly. Stir in sour cream and vanilla; blend well. Remove custard to medium bowl, cover and refrigerate at least 2 hours before serving.

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