Chilled Custard Sauce Over Strawberries And Raspberries

1. 1

   Scald half-and-half in top of a double boiler over boiling water.

2. 2

   Beat eggs in a medium mixing bowl until light and fluffy. Combine sugar and cornstarch; add to eggs, beating well. Gradually stir one-third of warm half-and-half into egg mixture; add to remaining half-and-half in top of double boiler, stirring well.

3. 3

   Cook over boiling water, stirring until mixture thickens and coats a spoon. Remove from heat; stir in vanilla. Cool completely; chill thoroughly. Spoon over strawberries and raspberries in individual serving dishes.

* Per serving · 4 servings · Values may vary.

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