FRUIT CUSTARD RECIPE
Fruit custard is a delicious chilled dessert where fresh seasonal fruits are served with a creamy eggless custard. It is a summer dessert very popular in India.
Provided by Swasthi
Categories Dessert / Sweet
Time 20m
Number Of Ingredients 8
Steps:
- Rinse the fruits thoroughly and chill them in the fridge. Refrigerating after chopping will let out juices from the cut fruits making the custard runny.
- Heat 2½ cups milk in a wide heavy bottom pan or pot. Add sugar and stir until it dissolves.
- Meanwhile add custard powder to a small cup and stir it with ¼ cup milk (warm or at room temperature). The mixture has to be smooth without any lumps.
- When the milk turns hot (not boiling), pour 2 tbsp of the custard mix to the hot milk. Whisk well to incorporate it with the milk.
- Repeat adding another 2 tablespoons custard mixture to the milk and whisk well. This way incorporate all of the custard mixture to the milk in 3 batches, whisking after each addition.
- You may taste test it at this stage and add more sugar if needed.
- Keep stirring and cook on a low to medium heat until the custard turns thick. The custard must coat the back of the spoon well but must be yet of runny consistency. (check video)
- Take it off the heat and whisk it well to make it super smooth. Cover immediately. Cool this completely and chill it in the fridge.
- Whisk the custard well before serving. This ensures even and smooth fruit custard.
- Peel and chop the fruits to bite size. Add them to serving bowl or individual serving cups.
- Pour the custard over the fruits and gently mix. Serve fruit custard immediately.
Nutrition Facts : Calories 165 kcal, Carbohydrate 28 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 54 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
CUSTARD
Custard is a British institution! Sponge puddings and crumbles just wouldn't be the same without it! This will make a custard of a pouring consistency. IMPORTANT: In order to have a smooth (not lumpy) custard, use a heavy-bottomed saucepan, and stir constantly! If you have to walk away from the stove, remove saucepan from heat. Another delicious find from Great British Cooking.
Provided by truebrit
Categories Sauces
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
- When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
- Remove from heat.
- In a small bowl, beat egg yolks with a fork.
- Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
- Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
- Bring back to a boil, stirring constantly.
- Remove from heat, and add the vanilla extract.
- Pour custard into a jug or pitcher, and serve.
- Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.
VANILLA CUSTARD SAUCE
This recipe for vanilla custard sauce is from Emily Luchetti's "Classic Stars Desserts." Use it to make Pear Charlotte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath; set aside.
- In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
- Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds from pod halves into the milk using the tip of a knife. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.
- Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.
- Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.
RICH VANILLA CUSTARD SAUCE
Steps:
- Gather the ingredients.
- In a medium saucepan, combine the brown sugar, flour, nutmeg or cinnamon, the egg, melted butter, milk, and salt. Whisk until well blended and then place the pan over medium heat.
- Cook, whisking constantly until the mixture has thickened and coats the back of the spoon. To test, dip a spoon in the thickened mixture and turn it over. Run a finger down the back of a spoon. If the mixture does not run into the path your finger made, the sauce is done.
- Place a mesh sieve over a bowl and strain the sauce through it. Stir the vanilla extract into the sauce and refrigerate, covered, until serving time.
- Serve and enjoy.
Nutrition Facts : Calories 31 kcal, Carbohydrate 4 g, Cholesterol 9 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 14 mg, Sugar 4 g, Fat 1 g, ServingSize About 1 3/4 cups (28 servings), UnsaturatedFat 0 g
CUSTARD SAUCE HOMEMADE....QUICK AND EASY
You can serve this hot or cold. Great over cobblers, slumps, grunts, pies, cakes, puddings, waffles, pancakes etc. Actually over most anything, that you would serve whipped cream on. A family recipe I have been using for many years.
Provided by Nancy J. Patrykus
Categories Other Sauces
Time 15m
Number Of Ingredients 4
Steps:
- 1. Combine milk, sugar, eggs,and vanilla. Whisk well. Pour into top of a double boiler. Whisk continuously over gently boiling water until thickened. Watch continuously for a very thick cream look.
FRUIT CUSTARD RECIPE
Fruit Custard is delicious and soothing dish which combines a flavorful dessert with the added health benefits for fruits.
Provided by VegeCravings
Categories Desserts
Time 25m
Number Of Ingredients 7
Steps:
- Set aside 1/4th cup of milk. Boil the rest of milk in a pan on medium heat. Stir occasionally to prevent the milk from sticking on the bottom.
- When the milk comes to a boil, add sugar in it.
- Add custard powder to the 1/4th cup milk.
- Mix it well to remove all lumps.
- Add this mixture slowly to the boiling milk. Keep stirring to ensure it does not burn from the bottom. Boil this for an additional 2-3 minutes, stirring continuously.
- Remove the pan from the heat and stir for another 2 minutes. This will prevent the custard sauce from burning. Let this cool to a room temperature. Then refrigerate for a few hours to chill.
- Chop all fruits into bite sized pieces. You can add bananas, apples, grapes, pear, cherries, strawberries, pineapples, pomegranate, mango, orange, kiwi or any other seasonal fruit of your choice.
- Arrange a layer of fruits in a serving bowl.
- Pour a spoonful of custard sauce on the fruits. Keep layering this way alternately with fruits and custard sauce to complete the dish.
- Garnish with chopped pieces of fresh fruit, jellies or chopped nuts like almonds or cashews. Serve the custard chilled.
Nutrition Facts : Calories 148 kcal, Carbohydrate 24 g, Protein 4 g, Fat 4 g, ServingSize 1 serving
VANILLA CUSTARD SAUCE
This vanilla custard sauce is creamy, and smooth and perfect for pairing with a cake!
Provided by Heather Perine
Categories Dessert
Time 4h50m
Number Of Ingredients 6
Steps:
- Prepare your bowls. You want to place a fine-mesh sieve over a medium metal bowl. And then fill a large bowl with ice water. Set them aside.
- Combine your wet ingredients. In a medium bowl, whisk together the sugar, egg yolks, and salt.
- Heat milk and cream. You want to heat the milk and cream over medium heat until steaming. Do not let it boil.
- Add heated milk/cream to egg mixture. Add the heated milk/cream to the egg mixture gradually, so as not to scramble the eggs. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon and holds a trail when you drag your finger through it, about 10 to 20 minutes.
- Strain the custard. Strain the custard through the sieve. And place that bowl of strained custard into the bowl of ice water and whisk until the mixture is about 70F. Add vanilla. Loosely cover it and refrigerate the custard until it's chilled (about 3 to 4 hours).
Nutrition Facts : Calories 786 kcal, Carbohydrate 57 g, Protein 12 g, Fat 58 g, SaturatedFat 33 g, Cholesterol 566 mg, Sodium 503 mg, Sugar 53 g, ServingSize 1 serving
TROPICAL-FRUIT CUSTARD SAUCE
Provided by Craig Claiborne
Categories condiments, sauces and gravies
Time 15m
Yield About two cups
Number Of Ingredients 6
Steps:
- Peel the mangoes or papayas and discard the skins. The flesh should be quite soft. Put the flesh into a food mill and turn the handle to strain the pulp. Discard the seeds. There should be slightly more than one cup of pulp. Put the pulp into the container of a food processor and blend thoroughly. Set aside.
- Put the milk into a saucepan and add the vanilla. Bring to the boil and remove from heat.
- Put the yolks in a mixing bowl and add the sugar. Beat rapidly with a wire whisk or electric mixer. Beat until light and fluffy. Gradually add the hot milk, beating vigorously. Pour this mixture into a saucepan and continue beating. Cook over low to medium heat (it is best if a heat pad is used) beating constantly. Cook the sauce, stirring, until it reaches 185 degrees on a candy thermometer or until it coats a wooden spoon. It must be thickened and custardlike.
- Meanwhile, prepare a bowl of ice and set the saucepan in it.
- Stir occasionally, until cooled. Stir in the cream or creme fraiche and the mango or papaya puree. Serve with chocolate-pecan cake.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 66 milligrams, Sugar 45 grams
CUSTARD SAUCE
This recipe has been in the family for generations. I'm not surprised at its popularity, because it can be used in a variety of ways. We especially like it served over pound cake and gingerbread or simply topped with fresh strawberries.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8-1/2 cups.
Number Of Ingredients 4
Steps:
- In a heavy saucepan over low heat, cook and stir milk and sugar until sugar is dissolved. Remove from the heat. Stir in a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° or is thick enough to coat a metal spoon., Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Transfer to a bowl; press a piece of waxed paper or plastic wrap on top of custard. Refrigerate. Serve over gingerbread or pound cake.
Nutrition Facts :
VANILLA CUSTARD SAUCE
A simple and delicious custard sauce to serve over cake, fresh fruit, pie or anything else that could use some dressing up! Note - the cooking time does not include 30 minutes to steep the vanilla bean in the custard or cooling time.
Provided by momaphet
Categories Sauces
Time 25m
Yield 1 3/4 cups
Number Of Ingredients 4
Steps:
- Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover, and let steep 30 minutes.
- Whisk yolks and sugar in medium bowl until thick. Whisk half and half with vanilla bean into yolk mixture 1 TBLS at a time until the eggs warm up to prevent cooking. Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, about 2 hours. Then cover and chill until you use it, can be made 1 day ahead. Cover; chill. Remove vanilla bean before using - you can rinse dry it and add it to a jar of sugar for vanilla sugar.
- Note - some people like warm custard sauce over cake - just cool to your prefered temp and frig any leftovers.
Nutrition Facts : Calories 604.6, Fat 39.3, SaturatedFat 20.4, Cholesterol 709.1, Sodium 113.4, Carbohydrate 49.1, Sugar 38.6, Protein 15.4
More about "custard sauce for fruit recipes"
FRUIT CUSTARD RECIPE - HOW TO MAKE FRUIT CUSTARD RECIPE ...
From blendwithspices.com
Ratings 1Calories 224 per servingCategory Dessert
SIMPLE VANILLA CUSTARD SAUCE - TEASPOON OF SPICE
From teaspoonofspice.com
Servings 2Estimated Reading Time 3 mins
- In a medium, saucepan (preferably with a heavy bottom) whisk together the egg yolks and sugar until well combined. Whisk in the milk.
- Place the pan over low heat and cook until the mixture is thickened, about 12-15 minutes, stirring almost constantly, especially at the end. The mixture should not bubble or boil; it should be thick enough to coat the back of a spoon. Remove from the heat and stir in the vanilla and if desired, a shake of salt.
FRUIT CUSTARD | FRUIT SALAD WITH CUSTARD RECIPE » DASSANA ...
From vegrecipesofindia.com
4.9/5 (35)Calories 341 per servingCategory Desserts
- Take 2.5 cups milk in a thick bottomed pan or sauce pan and keep it on the stove top. Bring the milk to a gentle heat or simmer.
- Chop the fruits. Use seasonal fruits. Avoid citrus fruits and melons. The fruits I used - apples, papaya, banana, strawberries and pomegranate.
CUSTARD RUM SAUCE FOR FRUIT AND DESSERTS | VINTAGE COOKING
From vintagecooking.com
Estimated Reading Time 2 mins
CLASSIC ENGLISH CUSTARD SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 68Calories 206 per servingCategory Dessert, Sauce
FRUIT CUSTARD RECIPE (CUSTARD FRUIT SALAD) - SPICE UP THE ...
From spiceupthecurry.com
4.6/5 (7)Total Time 25 minsCategory DessertCalories 243 per serving
EASY INDIAN FRUIT CUSTARD RECIPE - SIMMER TO SLIMMER
From simmertoslimmer.com
4.6/5 (12)Total Time 30 minsCategory DessertCalories 142 per serving
INDIAN FRUIT CUSTARD | FRUIT SALAD - CULINARY SHADES
From culinaryshades.com
4.8/5 (4)Total Time 2 hrs 30 minsCategory DessertCalories 183 per serving
- In a heavy bottom saucepan, pour 3 1/2 cup milk and sugar and allow it to boil on medium flame.
FRUIT CUSTARD : 6 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
- In a big bowl take 2 cups (500 ml) of room temperature milk. To the milk, Add 2-3 tablespoon of fresh cream. Mix well. (Don't add cream to hot milk, because the cream won't mix well with the milk.)
- Boil. Turn on the flame and keep a vessel over it. To that add our milk, cream, sugar mixture. Keep stirring so that it doesn't stick at the bottom.
- Custard Powder Slurry. In 1/2 cup (125 ml) of milk add 2-3 tablespoon of vanilla custard powder. Mix it well till all the lumps dissolve. Gradually add this slurry to the boiling milk and simultaneously stir it so that no lumps are formed.
- Cut Fruits. Take all fruits you like and cut into small cubes. You can choose any fruit you like. For custard, a mix of soft and crunchy fruits goes best.
- Add Fruits to the Custard. Our custard is now cooled down after 20-30 minutes. Add our chopped fruits to the custard and give a mix. Cover and keep it the fridge for at least 4-5 hours ( best results Overnight).
- Ready. Our Fruit Custard is absolutely ready. Garnish with almond flakes and cashew flakes. This gives a nice crunch to the custard. Serve it chilled.
DEEP SOUTH DISH: OLD FASHIONED CUSTARD CREAM SAUCE
From deepsouthdish.com
Servings 4Estimated Reading Time 5 mins
FRUIT CUSTARD RECIPE, FRUIT SALAD WITH CUSTARD SAUCE ...
From cookingandme.com
4.5/5 (2)Category DessertCuisine IndianTotal Time 25 mins
CUSTARD SAUCE | RICARDO
From ricardocuisine.com
Servings 2.5Total Time 20 minsCategory Desserts
CUSTARD SAUCE (3) | RICARDO
From ricardocuisine.com
5/5 (8)Category DessertsServings 2.5Total Time 20 mins
FRUIT CUSTARD RECIPE, FRUIT SALAD WITH CUSTARD SAUCE
From faskitchen.com
5/5 (1)Category DessertCuisine IndianTotal Time 30 mins
CUSTARD SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Author MikekeyServings 8Calories 160 per serving
BIRDS ORIGINAL CUSTARD RECIPES
From tfrecipes.com
FRUIT CUSTARD – CULINORY
From culinory.info
FRUIT CUSTARD - DISCOVER RECIPE
From discoverrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love