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Berries With Custard Sauce (Light and Easy)

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“I just received this recipe in my Taste of Home newsletter. I haven't had a chance to make it yet, but I'm looking forward to trying it out. Time does not include chill time.”
READY IN:
20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs in a small bowl, set aside. In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Stir a small amount into eggs; return all to pan, stirring constantly. Cook and stir for 2 1/2 minutes or until mixture reaches 160 degrees.
  2. Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving.
  3. Serve over berries -- strawberries, blueberries, raspberries (whatever mix of berries you prefer).
  4. Yield: About 2 cups of sauce. Recipe did not state how much berries to use, so I but an estimated amount in the recipe.
  5. I think it would be really good with angel food cake or shortcake.

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