Berries With Warm Custard Sauce Recipes

BERRIES WITH CUSTARD SAUCE

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Add a small amount to eggs; return all to pan, stirring constantly. Cook and stir for 2-1/2 minutes or until mixture reaches 160°., Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving. Serve over berries.

LUSCIOUS BERRIES WITH CUSTARD SAUCE

Steps:

• Cook whipping cream in 2-quart saucepan over medium heat 6-8 minutes or until cream just comes to a boil. Remove from heat.
• Combine sugar and cornstarch in bowl.
• Stir together sugar mixture and egg yolks with whisk in bowl 3-4 minutes or until mixture is light and creamy. Whisk hot whipping cream gradually into beaten egg yolk mixture. Return mixture to same saucepan; stir in vanilla. Cook over medium heat, stirring constantly, 3-4 minutes or until custard is thickened and coats back of metal spoon. Do not boil. Remove from heat; cool 20-25 minutes.
• Serve custard warm or cool over fresh berries.

BERRIES WITH VANILLA CUSTARD

Steps:

• In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil., Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over fresh berries.

SKILLET CUSTARD WITH BERRY SAUCE

Steps:

• To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
• Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
• Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.

BERRIES WITH CUSTARD SAUCE - DIABETIC

Steps:

• In a heavy medium saucepan, combine sugar (if using), cornstarch, and salt.
• Stir in milk. Cook and stir, over medium heat, until thickened and bubbly.
• Cook and stir for 2 minutes more. Remove from heat.
• Gradually whisk about half of the hot mixture into the beaten egg yolks.
• Return all of the egg yolk mixture to the saucepan. Cook and stir, over medium heat, just until mixture is bubbly. Remove from heat.
• Quickly cool the custard by placing the saucepan into a bowl half-filled with ice water for 3 minutes, stirring constantly.
• Strain mixture through a fine mesh sieve into a medium bowl.
• Stir in sugar substitute (if using) and vanilla.
• Cover the surface with plastic wrap.
• Chill for 2 to 24 hours.
• To serve, divide berries among 6 dessert dishes.
• Spoon custard over berries.

BERRIES WITH CUSTARD SAUCE (LIGHT AND EASY)

Steps:

• Beat eggs in a small bowl, set aside. In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Stir a small amount into eggs; return all to pan, stirring constantly. Cook and stir for 2 1/2 minutes or until mixture reaches 160 degrees.
• Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving.
• Serve over berries -- strawberries, blueberries, raspberries (whatever mix of berries you prefer).
• Yield: About 2 cups of sauce. Recipe did not state how much berries to use, so I but an estimated amount in the recipe.
• I think it would be really good with angel food cake or shortcake.