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Marshmallow Cream with Custard Sauce

Total Time

Prep: 25 min. + chilling Cook: 20 min.


6 servings

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.


  • 2 large egg whites
  • 1/4 cup sugar
  • Dash salt
  • 1/4 teaspoon vanilla extract
  • 1-1/2 cups whole milk
  • 2 large egg yolks
  • 1 large egg
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • Fresh raspberries


  1. In a small heavy saucepan over medium-low heat, combine egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160°. Continue beating until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled.
  2. For custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. In a small bowl, combine egg yolks, egg and sugar. Whisk a small amount of hot milk into egg mixture; return all to pan, whisking constantly. Cook and stir on low until mixture reaches 160° and coats a spoon, about 20 minutes. Remove from heat; stir in vanilla. Refrigerate at least 1 hour.
  3. Serve custard sauce over marshmallow cream; top with raspberries.

Nutrition Facts

1 each: 143 calories, 5g fat (2g saturated fat), 115mg cholesterol, 86mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 5g protein.

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