Blueberry Caramel Sauce Recipes

GOOSEBERRY AND BLUEBERRY CUSTARD CROSTATA WITH BROWN SUGAR CARAMEL SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• For the dough: Grate the butter on a box grater and add to the bowl of a food processor with the flour, granulated sugar and kosher salt. Pulse to incorporate. Add the egg yolk and almond extract then pulse another few times. Add 3/4 cup of the toasted almonds and pulse to break up the almonds. Add the ice water and pulse until the dough comes together. Turn the dough out onto a floured work surface. Pat and form the dough into a disc. Roll out the dough into a 1/2-inch-thick circle, dusting with more flour if necessary. Transfer the dough onto a floured sheet tray and cover with plastic wrap. Place into the fridge to chill for 20 minutes.
• Spray six 4-inch tart shells with removable bottoms with nonstick cooking spray. Remove the dough from the fridge and roll out to 1/4-inch thick. Cut the dough into 5-inch circles and gently lay into the tart shells. Using your finger, press the dough into all edges of the tart shell, making sure the dough is completely flush against the mold. Run your rolling pin over the top to remove any excess dough from the top. Line the tart shells with foil and fill each with your baking beans. Make sure the foil is completely covering the dough or else it will burn in the oven. Place into the oven and bake for 15 minutes. Take out of the oven and remove the foil and baking beans, then place back into the oven for 4 to 5 minutes, or until lightly golden brown.
• For the custard: Add the heavy cream, 4 tablespoons of the granulated sugar, eggs and vanilla extract to a large bowl. Blend with an immersion blender. Set aside.
• Add the blueberries, gooseberries, the remaining 2 tablespoons granulated sugar and cornstarch to a large bowl. Toss to combine to ensure the fruit is fully coated. Spoon the fruit into the baked tart shells and pour the custard over the top each, making sure not to overfill. Transfer the tarts into the oven and bake for 20 minutes, or until the custard is set. Sprinkle each tart with some granulated sugar and torch with a blow torch to caramelize.
• For the mascarpone: Mix together the mascarpone, vanilla extract and cinnamon in a small bowl.
• For the brown sugar caramel: Cut the butter into pats. Add the brown sugar and lemon juice into a medium sauté pan. Turn on the heat to medium and cook until it starts to get syrupy, thick and bubbly. Add the heavy cream and swirl the pan to combine. Whisk in one pat of butter at a time. Add the dark rum and bring back to a boil to cook off the alcohol.
• To serve, spoon some of the brown sugar caramel sauce onto the bottom of the plate. Place the tart on top followed by a dollop some of the mascarpone over the tarts. Garnish with the remaining toasted almonds.

BLUEBERRY CARAMEL SAUCE RECIPE - (4/5)

Steps:

• Combine blueberries, 1 tablespoon water and a pinch of sea salt in a saucepan over low heat. Stir and mash until blueberries become a sauce-like consistency, about 5 minutes. Set aside. In another saucepan combine water, 1/2 tablespoon lemon juice and sugar. Stir over low heat until sugar dissolves, then increase heat and boil without stirring until syrup is golden. Occasionally swirl pan, cooking for about 7-8 minutes. Remove from heat, stir in blueberry sauce and let stand 5 minutes. Stir in remaining lemon juice and let cool to room temperature.

BLUEBERRY CARAMEL SAUCE

Steps:

• Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.
• Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. Stir in blueberry sauce; let stand 5 minutes.
• Cool sauce to room temperature. Stir in remaining 1 tablespoon lemon juice.

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• In a large bowl, blend together milk, egg, sugar, vanilla and cinnamon. Set aside. dump the bread cubes in the bowl and let soak for a few minutes. Place this mixture into a greased 8x8x2-inch baking dish; sprinkle with blueberries.
• Bake at 350°F for 1 hour or until set. Serve warm with caramel sauce.
• To make caramel sauce; heat milk and caramels until caramels are melted, stirring frequently.

ALL PURPOSE BLUEBERRY SAUCE

Steps:

• In a saucepan, combine blueberries, 1/2 cup water, honey, lemon juice, cinnamon and nutmeg, if using, to taste.
• Bring to a boil; reduce heat to a simmer and cook for 5 minutes, stirring occasionally.
• Mix cornstarch with the 2 Tablespoons water.
• Stir cornstarch mixture into the blueberry mixture; simmer gently, stirring occasionally, until sauce thickens.
• Serve sauce warm or cold.

EASY BLUEBERRY SAUCE

Steps:

• Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.