Custard Sauce Homemadequick And Easy Recipes

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VANILLA CUSTARD SAUCE



Vanilla Custard Sauce image

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

4 large egg yolks
3 tablespoons granulated sugar
Pinch of coarse salt
1 1/2 cups milk
1 piece (1 inch long) vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract

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.

SIMPLE CUSTARD



Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories     Desserts     Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
  • Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
  • Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

CUSTARD SAUCE



Custard Sauce image

I serve this sauce, along with my recipe #56293 for Rum Sauce (which is VERY rich) over my Christmas Pudding. Its also good over other puddings & fruit.

Provided by CountryLady

Categories     Sauces

Time 18m

Yield 1 1/2 cups

Number Of Ingredients 6

3 tablespoons sugar
1 3/4 cups half-and-half
1 egg yolk
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Steps:

  • Combine all ingredients, except vanilla, in a heavy pot.
  • Cook, over medium heat, stirring constantly, until mixture thickens& will coat the back of a spoon.
  • Remove from heat.
  • Stir in vanilla& refrigerate in a covered container.

Nutrition Facts : Calories 521.8, Fat 35.2, SaturatedFat 21.2, Cholesterol 230.3, Sodium 315.1, Carbohydrate 42.8, Fiber 0.1, Sugar 25.9, Protein 10

CUSTARD SAUCE HOMEMADE....QUICK AND EASY



CUSTARD SAUCE HOMEMADE....Quick and Easy image

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 @Finnjin

Categories     Other Sauces

Number Of Ingredients 4

2 cup(s) milk
1/2 cup(s) sugar
2 - eggs, beaten
1 teaspoon(s) vanilla or other flavoring

Steps:

  • 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.

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

DESSERT CUSTARD SAUCE



Dessert Custard Sauce image

No need to stand over the stove to make a custard sauce. Bunny Richardson of Russellville, Alabama created this streamlined version. Goes great over fresh fruit or cake.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 3 cups.

Number Of Ingredients 5

2 cups cold milk, divided
1/4 cup plus 2 teaspoons instant vanilla pudding mix
1/2 cup heavy whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, beat 1 cup milk and pudding mix on medium speed for 2 minutes. Add the cream, sugar, vanilla and remaining milk; beat on low speed for 2 minutes., Transfer to a pitcher; refrigerate 1-2 hours before serving.

Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 107mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

CUSTARD SAUCE



Custard Sauce image

Use this custard sauce in our Poached Pear and Almond Trifle recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 1/3 cups

Number Of Ingredients 4

1 1/4 cups milk
3/4 cup heavy cream
6 large egg yolks
1/2 cup sugar

Steps:

  • Fill a large bowl with ice and water; set aside. Place milk and cream in a saucepan; bring to a boil over medium-high heat.
  • Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk mixture into egg-yolk mixture, whisking constantly. Return to pot with remaining milk mixture, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon.
  • Remove from heat; pour through a very fine strainer into a bowl set over the ice bath. Allow to cool, stirring occasionally. Store in an airtight container up to 2 days in the refrigerator, until ready to use.

VANILLA CUSTARD SAUCE



Vanilla Custard Sauce image

Categories     Sauce     Milk/Cream     Egg     Dessert     Vanilla     Chill     Simmer     Bon Appétit

Yield Makes 2 1/2 cups

Number Of Ingredients 4

2 cups whipping cream
1 vanilla bean, split lengthwise
4 large egg yolks
6 tablespoons sugar

Steps:

  • Place whipping cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring cream to simmer. Whisk egg yolks and sugar in medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil). Strain. Cover and refrigerate custard sauce until cold, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

VANILLA CUSTARD SAUCE



Vanilla Custard Sauce image

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

1 1/2 cups half-and-half
1 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup sugar

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

VANILLA CUSTARD SAUCE



Vanilla Custard Sauce image

Categories     Sauce     Dairy     Egg     Dessert     Quick & Easy     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 6

1/2 vanilla bean, halved lengthwise
2 cups half-and-half
2 large eggs
1/2 cup sugar
Special Equipment
an instant-read thermometer

Steps:

  • Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod and half-and-half and bring just to a boil. Remove from heat.
  • Whisk together eggs and sugar in a bowl until well combined, then add hot half-and-half mixture in a slow stream, whisking constantly. Transfer custard to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened and custard registers 175°F on thermometer, 5 to 10 minutes (do not let boil).
  • Pour custard through a fine-mesh sieve into a metal bowl, discarding solids. Set bowl in a larger bowl of ice and cold water and stir custard until cool. Chill in refrigerator, covered, until cold, at least 1 hour.

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