Betsy Ross Berries with Creamy Custard Sauce
A colorful, patriotic summertime treat made with blueberries, red raspberries and served with white vanilla custard.
3 pints cleaned raspberries
3 pints cleaned blueberries
1/2 cup granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
4 large eggs, beaten
1/2 cup sour cream
1 teaspoon vanilla extract
- In large bowl, gently mix together both berries. Portion about 1/2 to 3/4 cup berries into individual serving dishes; top each serving with about 1/4 cup Creamy Custard Sauce.
- For 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 until serving.
Makes 6 servings.
Note: For extra custard sauce, don't double the recipe, instead make it twice.