Serves: 4
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.
NUTRITION FACTS: 1 Serving: Calories 270 (Calories from Fat 125) Fat 14g (Saturated 9g) Cholesterol 45mg Sodium 200mg Carbohydrate 34g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 12% Vitamin C 14% Calcium 14% Iron 2% DIET EXCHANGES: 2 Fruit 1/2 Skim Milk 2 1/2 Fat
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.
This Raspberry Stirred Custard recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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