Recipe - Raspberry Flummery

1/3 cup Sugar
One fourth cup Cornstarch
One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini