Print Recipe

Raspberry Flummery



  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 1 egg yolk, beaten
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries


  1. 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.
  2. Remove from heat; stir in vanilla extract.
  3. Pour into a serving bowl. Cover the surface with plastic wrap and cool; then chill.
  4. Remove plastic and garnish with berries before serving.

Source: Country Home - August 1990

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