Berries with Custard Sauce
Weekend recipes. This simple dessert is a family favorite and always a hit with guests. Use any berries in season.
Weekend recipes. This simple dessert is a family favorite and always a hit with guests. Use any berries in season.
- Carbohydrate 2.1780251045565 g
- Cholesterol 49.2423437517772 mg
- Fat 1.89100770888028 g
- Fiber 0.2547760519802 g
- Protein 1.79555968763453 g
- Saturated Fat 0.839510521173758 g
- Serving Size 1 1 (51g)
- Sodium 1764.92730709813 mg
- Sugar 1.9232490525763 g
- Trans Fat 0.222927270861496 g
- Calories 35 calories
Step-by-step
- In a saucepan, combine sugar, cornstarch and salt.
- Gradually stir in milk until smooth.
- Bring to a boil over medium heat, stirring constantly.
- Add a small amount to eggs; return all to pan, stirring constantly.
- Cook and stir for 2-1/2 minutes or until mixture reaches 160 degrees.
- Remove from the heat; stir in sour cream and vanilla.
- Set saucepan in ice and stir mixture for 5 minutes.
- Cover and refrigerate until serving.
- Serve over berries.
Thermal Control and Thickening Mechanics
Cornstarch requires heat to gelatinize its starches, but eggs curdle above 160 degrees Fahrenheit. The recipe resolves this conflict by bringing the milk, sugar, cornstarch, and salt mixture to a boil first, then tempering the beaten eggs. Whisking vigorously during the initial boil prevents lumps from forming in the cornstarch. Cook the tempered mixture for exactly two and a half minutes to eliminate any raw starch taste without overshooting the threshold.
Cooling and Storage Realities
Setting the hot saucepan in an ice bath halts residual cooking immediately. Stir the custard continuously for five minutes during this chilling phase to prevent a skin from forming on the surface. Once cooled, plastic wrap must be pressed directly against the custard surface before refrigeration. This dairy-based sauce holds safely in the refrigerator for up to three days, but freezing is discouraged because thawing breaks the emulsion completely.
Service Sequencing
Acidity in fresh berries can thin a delicate dairy sauce upon contact. Spoon the chilled custard onto plates just before service rather than tossing the fruit into the bowl ahead of time. Sour cream added at the end provides necessary structural stability and lactic tang, balancing the high sugar content.
