Strawberries With Sour Cream Custard
Sweet and creamy strawberries with a rich sour cream custard, perfect for a light dessert that highlights fresh fruit and smooth, vanilla-flavored sauce. Ideal for summer gatherings.
Ingredients
Instructions
- In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk.
- Cook over medium heat, stirring constantly until mixture boils.
- Boil and stir for one minute.
- Remove from heat.
- Blend a small amount of milk mixture into beaten eggs.
- Add the egg mixture back into the milk mixture in the saucepan.
- Stir in sour cream and vanilla, whisking until well blended.
- Cool immediately by placing the saucepan in a bowl of ice or cold water for a few minutes.
- Cover and chill thoroughly.
- To serve, spoon custard sauce over the strawberries.
Tips & Substitutions
For optimal flavor, use fresh, ripe strawberries and consider adding a splash of lemon juice to the custard for brightness. If you don't have sour cream, Greek yogurt can be a good substitute, providing a similar tanginess. While cooking the custard, ensure constant stirring to prevent it from sticking or curdling. This custard also works well drizzled over pancakes or mixed into parfaits.
Serving Suggestions
To serve, layer the custard over the strawberries in individual bowls for a beautiful presentation. This dish pairs beautifully with a side of shortcake or even serves as a topping for vanilla ice cream. For an elegant touch, garnish with fresh mint leaves or a sprinkle of crushed nuts for added texture.
Storage & Reheating
Store any leftover custard in an airtight container in the refrigerator for up to 3 days. The custard may thicken upon chilling; if this happens, stir in a little milk to loosen it before serving. For strawberries, it's best to store them uncut in the fridge, consuming them within a few days for peak freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberries With Sour Cream Custard contains roughly 359 calories, with 5g protein, 76g carbohydrates, and 4g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1366mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the custard ahead of time?
Yes, the custard can be made a day in advance. Just allow it to cool completely before covering and refrigerating. This allows the flavors to meld beautifully. When ready to serve, simply spoon it over freshly prepared strawberries for a delightful dessert.
What can I use instead of cornstarch?
If you don't have cornstarch, you can substitute with an equal amount of all-purpose flour, though the texture might be slightly different. Make sure to whisk it well into the milk mixture to avoid lumps. Alternatively, arrowroot powder can also serve as a thickener.
How can I make this recipe dairy-free?
To make this dish dairy-free, use coconut milk or almond milk in place of regular milk, and substitute the sour cream with a dairy-free yogurt. Ensure that the ingredients are labeled as dairy-free to avoid cross-contamination, especially if you have allergies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).