Raspberry flummery

6 Servings

Ingredients

Quantity Ingredient
⅓ cup Sugar
¼ cup Cornstarch
¼ teaspoon Salt
3 cups Milk
1 Egg yolk, beaten
2 teaspoons Vanilla
2 cups Fresh raspberries

Directions

Combine sugar, cornstarch, and salt. Stir in milk. Cook and stir until thickened and bubbly. Stir a small amount into the egg yolk; return all to saucepan. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla. Pour into a serving bowl. Cover the surface with plastic wrap and cool; then chill.

Remove plastic and garnish with berries before serving.

Serves 6.

[ COUNTRY HOME; August 1990 ]

Posted by Fred Peters.

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