Strawberries with Custard Sauce
- In a blender container combine 1/3 cup milk, the sugar, and crystallized ginger. Cover and blend until mixture is smooth.
- For custard sauce, in a heavy small saucepan combine the egg and 1/3 cup milk. Add blended mixture. Cook and stir over medium heat about 10 minutes or until mixture just coats a metal spoon. Remove saucepan from heat. Stir in vanilla.
- Quickly cool custard sauce by placing the saucepan in a sink of ice water for 1 to 2 minutes stirring constantly. Pour custard sauce into a bowl. Cover the surface with plastic wrap. Refrigerate for at least 1 hour or up to 24 hours.
- Place strawberries in 6 dessert dishes. Spoon custard sauce over berries. Sprinkle with almonds. Makes 6 servings.
From the Test Kitchen
Prepare custard sauce; cool quickly. Cover surface and refrigerate up to 24 hours.
Nutrition Facts (Strawberries with Custard Sauce)
- Per serving:
- 83 kcal ,
- 3 g fat
- 36 mg chol. ,
- 48 mg sodium ,
- 13 g carb. ,
- 2 g fiber ,
- 3 g pro.