Two food posts in one week. Wow.
But I just had to re-share this recipe. I know I’ve posted it before, but it’s summertime. And you need to know about it.
In my family, Estella Dru and I are the fruit lovers. Belle likes a few things… apples, sometimes strawberries. Ok that might be it. I keep telling her people who don’t like watermelon are messed up. She accepts it.
But my kids (even Belle) go crazy over this sauce on their fruit.
I like to pour it over blackberries, raspberries, and strawberries. Confession: I HATE blueberries. It’s just something about the gooey poppableness that I can’t handle.
But if you are a blueberry lover, I’m sure they would be great with this sauce, too.
I believe when I found it years ago, it was called Betsy Ross Custard Sauce. So that’s what we’ll go with.
Here’s what you need.
- 1/2 cup sugar
- 2T plus 2t corn starch
- 1/4 t salt
- 1 1/2 cups milk
- 4 beaten eggs
- 1/2 cup sour cream
- 1 t vanilla
In a large sauce pan, stir together your sugar, cornstarch, salt, and milk. Cook and constantly stir over medium heat until mixture boils. Continue to stir and let boil for a minute.
***Let’s hold up for a second here. The recipe says a minute, but what you’re looking for is a nice thickening. When you’re totally finished, the sauce should be smooth and pourable. If by the time all the ingredients have been added and it’s too thin, put it back on the stove and cook until you’ve found the perfect consistency. If it’s too thick, don’t panic. Add a little milk until the texture is right. It’s yours to tweak just how you like it.
Once you’ve removed it from the heat, temper your beaten eggs and them add them to the sauce. Stir well. Next add in the sour cream and vanilla. Blend it all together until nice and smooth.
Again, if the consistency isn’t right, it’s a pretty easy fix. You either pop it back onto the heat and stir if it’s too thin or add milk and stir if it’s too thick.
Your end result should look a little something like this.
Me and the Slaughter kids ate this together in the backyard, but I think it would be super to serve for summer dinner guests in all kinds of fun cups/bowls.
Who knows. I might even pull out another food post this week.
Yeah, probably not.