Raspberry Flummerydesserts 1/3 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 3 cup milk 1 egg yolk, beaten 2 teaspoon vanilla 2 cup fresh raspberries Combine sugar, cornstarch, and salt. Stir in milk. Cook and stir until thickened and bubbly. Stir a small amount into the egg yolk; return all to saucepan. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla. Pour into a serving bowl. Cover the surface with plastic wrap and cool; then chill. Remove plastic and garnish with berries before serving. Serves 6. [ COUNTRY HOME; August 1990 ] Posted by Fred Peters. |
