In large bowl, gently mix together both berries. Portion about 1/2-3/4 cup berries into individual serving dishes; top each serving with about 1/4 cup Creamy Custard Sauce. Makes 12-16 servings.

Creamy Custard Sauce: In large saucepan, stir together 1/2 cup sugar, 2 tablespoons and 2 teaspoons cornstarch, 1/4 teaspoon salt and 1-1/2 cups milk. Cook and stir over medium-high heat until mixture comes to a boil; stir and boil 1 minute. Remove from heat; stir a little cooked custard mixture into 4 beaten eggs; return eggs to saucepan; stir well to blend thoroughly. Stir in 1/2 cup sour cream and 1 teaspoon vanilla extract; blend well. Remove custard to medium bowl, cover and refrigerate until serving.

For extra custard sauce, don't double this recipe but make it twice.

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