Oh- how I love a good custard! (Basically anything pudding delights me!) And this one is quick and easy to boot! In about 15 minutes you can serve a lovely, summery dessert that, in the words of my five-year-old, "seems quite fancy-sh'mancy." Love the fresh fruit coming on!
Raspberry-Stirred Custard
Recipe from: Betty Crocker Cook Book, Bridal Edition
Prep: 5 min/Total Time: 10 min/Makes: 4 servings
1 cup raspberries
1/3 cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups half-and-half (I just used regular milk.)
½ teaspoon vanilla
4 tsp. packed brown sugar
1/3 cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups half-and-half (I just used regular milk.)
½ teaspoon vanilla
4 tsp. packed brown sugar
Divide raspberries evenly among 4 individual serving bowls. Mix granulated sugar, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon custard over raspberries. Sprinkle with brown sugar. Serve warm or cold. Store in refrigerator.
1 comment:
Hey Lydia! I hope it's okay if I follow your blog. I've always looked up to you and admired your sweet spirit. You're amazing and these recipes are neat! Keep up the good work!
Love,
Emily Clark
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