Buttermilk Custard With Raspberry Sauce Recipes

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BUTTERMILK CUSTARD WITH RASPBERRY SAUCE



Buttermilk Custard with Raspberry Sauce image

These eggless custards are traditional in Italy, where they are called panna cotta.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Number Of Ingredients 8

1 1/2 teaspoons unflavored gelatin
1/2 cup half-and-half
1/2 cup sugar
1 1/2 cups buttermilk
1/8 teaspoon vanilla extract
6 ounces fresh or 10 ounces frozen raspberries (about 1 1/4 cups), plus more for garnish
3 tablespoons confectioners' sugar
1 teaspoon fresh lemon juice

Steps:

  • In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand until softened, about 5 minutes.
  • In a saucepan, heat half-and-half and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3 to 5 minutes. Remove from heat; stir in gelatin mixture, then buttermilk and vanilla. Pour into four 4- or 6-ounce ramekins or custard cups; chill until set, 3 hours.
  • Make the sauce: Puree raspberries, sugar, and lemon juice in blender. Strain through sieve into bowl, pressing with a spatula. Adjust consistency with water, if necessary.
  • To remove, dip each ramekin in hot water. Invert onto serving plate; shake gently until custard releases. Spoon sauce around custard; garnish with raspberries.

Nutrition Facts : Calories 219 g, Fat 4 g, Protein 5 g

VANILLA CUSTARD WITH RASPBERRY MASH



Vanilla Custard with Raspberry Mash image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
1 cup cream
1 teaspoon sugar
1/2 pint raspberries
1 tablespoon sugar

Steps:

  • In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
  • Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.)
  • Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
  • Whip the cream with the sugar and serve on the custard and mash.

RASPBERRIES WITH SOUR CREAM CUSTARD



Raspberries with Sour Cream Custard image

Every summer, my grandmother would treat us to her garden-fresh berries and this delicate, piquant soft custard sauce.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 8

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/4 cups whole milk
4 large eggs, beaten
1/2 cup sour cream
1-1/2 teaspoons vanilla extract
2 pints fresh raspberries

Steps:

  • In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries.

Nutrition Facts :

BUTTERMILK PIE WITH RASPBERRY SAUCE



Buttermilk Pie with Raspberry Sauce image

This tangy pie tastes best when it has been chilled overnight in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 9

1 prepared 8-inch graham-cracker crust
1 large egg white, beaten until frothy
2/3 cup packed light-brown sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/4 cups low-fat buttermilk, well shaken
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
Raspberry sauce

Steps:

  • Preheat oven to 350 degrees. Place crust (in its pan) on a baking sheet. Brush crust lightly with some egg white; discard remainder. Bake until crisp and slightly darkened, 6 to 8 minutes. Set aside to cool.
  • Make the Filling: In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Pour into crust.
  • Make the Raspberry Sauce: Combine raspberries, sugar, and lemon zest in a bowl. Lightly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.
  • Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 35 to 40 minutes.
  • Transfer pie to a rack; cool completely. Cover, and refrigerate at least 2 hours and up to 2 days. To serve, slice pie and drizzle slices with raspberry sauce.

BAKED RASPBERRY CUSTARD



Baked Raspberry Custard image

This is a absolutely wonderful, yet easy-to-make dessert which can be simple or elegant. It consists of a 'no fail' baked custard filling with fresh raspberries. The custard is mildly sweet and the fresh raspberries add a fresh tartness to the flavor. This dessert will impress anyone and trust me, everyone will ask for the recipe. Serve plain as a 'simple' dessert or add to the elegance by adding a dollop of creme fresh with a fresh raspberry to really give a nice presentation. Add a little mint leaf on the side, this will impress everyone. Serve warm or allow to cool for a firmer consistency.

Provided by Sweet Pickles Mom

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 10

3 cups fresh raspberries
¼ cup white sugar
1 ½ cups whole milk
6 large eggs
1 ¼ cups white sugar
1 cup all-purpose flour
2 ½ tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
½ teaspoon kosher salt
¼ cup coarse sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
  • Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
  • Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
  • Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 50.7 g, Cholesterol 122.9 mg, Fat 7.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 3.5 g, Sodium 153.3 mg, Sugar 38.7 g

SKILLET CUSTARD WITH BERRY SAUCE



Skillet Custard with Berry Sauce image

This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!

Provided by Genlisae

Categories     Desserts     Custards and Pudding Recipes

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons frozen grape juice concentrate, thawed
1 cup blackberries
½ cup chopped strawberries
½ cup blueberries
4 eggs
⅓ cup heavy cream
¼ cup milk
1 teaspoon white sugar
3 tablespoons rice flour
½ teaspoon baking powder
¼ tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice

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.

Nutrition Facts : Calories 228.7 calories, Carbohydrate 20.8 g, Cholesterol 214.4 mg, Fat 13.1 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 146.5 mg, Sugar 10.5 g

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