Download this recipe.
1 cup raspberries
1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups half and half
1/2 teaspoon vanilla extract
4 teaspoons packed brown sugar
1. Divide raspberries evenly among 4 individual serving bowls.
2. 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.
3. Spoon custard over raspberries. Sprinkle with brown sugar. Serve warm or cool. Store covered in refrigerator.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
