|3 pints||Cleaned raspberries|
|3 pints||Cleaned blueberries|
|2 tablespoons||Cornstarch; plus...|
|½ cup||Sour cream|
|1 teaspoon||Vanilla extract|
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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