Marshmallow Cream with Custard Sauce

SUBMITTED BY: Penny Klusman

"This dessert has always been a favorite of my husband and children. The original recipe came from my great-grandmother and has been passed down through the generations."

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PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 egg whites
1/4 cup sugar
Pinch salt
1/4 teaspoon vanilla extract
CUSTARD SAUCE:
1 1/2 cups milk
2 egg yolks
1 egg
1/4 cup sugar
2 teaspoons vanilla extract
fresh raspberries

DIRECTIONS

In the top of a double boiler over simmering water, combine the egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160 degrees F. Beat until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled.
For the custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. Combine egg yolks, egg and sugar in a bowl. Stir a small amount of hot milk into egg mixture; return all to pan, stirring constantly. Cook and stir on low until mixture reaches 160 degrees F and coats a spoon, about 20 minutes. Remove from the heat; stir in vanilla. Refrigerate for at least 1 hour. Serve custard over marshmallow cream; top with raspberries.

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Marshmallow Cream with Custard Sauce

SERVINGS

INGREDIENTS

DIRECTIONS