Betsy Ross Berries with Creamy Custard Sauce

Pork
Betsy Ross Berries with Creamy Custard Sauce
0
9
190
25

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

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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NutritionView more

190Calories
Sodium4%DV105mg
Fat8%DV5g
Protein10%DV5g
Carbs11%DV33g
Fiber28%DV7g

PER SERVING *

Calories190Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat2g10%
Trans Fat
Cholesterol80mg27%
Sodium105mg4%
Potassium290mg8%
Protein5g10%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber7g28%
Sugars22g44%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.