Marshmallow Cream With Custard Sauce Recipe

Name: Marshmallow Cream With Custard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg whites; 1/4 cup sugar; Dash salt; 1/4 teaspoon vanilla extract; 1-1/2 cups whole milk; 2 large egg yolks; 1 large egg; 1/4 cup sugar; 2 teaspoons vanilla extract; Fresh raspberries

Servings: persons

1
In a small heavy saucepan over medium-low heat, combine egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160u00b0. Continue beating until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled.
2
For custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. In a small bowl, combine egg yolks, egg and sugar. Whisk a small amount of hot milk into egg mixture; return all to pan, whisking constantly. Cook and stir on low until mixture reaches 160u00b0 and coats a spoon, about 20 minutes. Remove from heat; stir in vanilla. Refrigerate at least 1 hour.
3
Serve custard sauce over marshmallow cream; top with raspberries.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large egg whites, 1/4 cup sugar, Dash salt, 1/4 teaspoon vanilla extract, and more.

Yes, Marshmallow Cream With Custard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Marshmallow Cream With Custard Sauce

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