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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For custard, in a small saucepan thoroughly combine 2 tablespoons of the sugar and the cornstarch; add the milk and egg. Cook and stir with a wooden spoon over medium heat just until the mixture begins to bubble. (Do not overcook.) Immediately pour the custard into a small bowl; let mixture cool about 5 minutes. | 2. Whisk sour cream into custard; add vanilla. Cover and chill custard for up to 24 hours. | 3. To serve, divide berries evenly among four goblets or dessert dishes. Spoon chilled custard over berries. (If necessary, thin custard with a little milk before spooning over berries.) Set aside. | 4. For topping, in a heavy small skillet or saucepan heat remaining 2 tablespoons sugar over medium-high heat until sugar begins to melt shaking skillet occasionally to heat evenly (do not stir). Reduce heat to low; cook sugar until melted and golden, stirring as necessary with a wooden spoon. Quickly drizzle caramelized sugar over each custard. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1	beaten		-	-	-	-
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
blueberry	3	cups		253.08	64.3356	3.2856	1.4652
nonfat milk	1	cup		83.3	12.152000000000001	8.2565	0.196
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.