Betsy ross' berries

12 Servings

Ingredients

Quantity Ingredient
3 pints Cleaned raspberries
3 pints Cleaned blueberries
½ cup Sugar
2 tablespoons Cornstarch; plus...
2 teaspoons Cornstarch
¼ teaspoon Salt
1½ cup Milk
4 Eggs; beaten
½ cup Sour cream
1 teaspoon Vanilla extract

Directions

CREAMY CUSTARD SAUCE

In large bowl, gently mix together both berries. Portion about ½-¾ cup berries into individual serving dishes; top each serving with about ¼ cup Creamy Custard Sauce. Makes 12-16 servings.

Creamy Custard Sauce: In large saucepan, stir together ½ cup sugar, 2 tablespoons and 2 teaspoons cornstarch, ¼ teaspoon salt and 1-½ cups 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 4 beaten eggs; return eggs to saucepan; stir well to blend thoroughly. Stir in ½ cup sour cream and 1 teaspoon vanilla extract; blend well. Remove custard to medium bowl, cover and refrigerate until serving.

Makes 3 cups.

For extra custard sauce, don't double this recipe but make it twice.

* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>

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