Dessert Custard Sauce Recipes

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

Ingredients

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.

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

Ingredients

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.

FRESH FRUIT WITH VANILLA CUSTARD SAUCE

Fresh Fruit With Vanilla Custard Sauce image

This makes a luscious light dessert, a change from all the heavy dishes over the holidays. Looks wonderful in a stemmed glass. Any fresh fruit can be used.

Provided by Derf2440

Categories Dessert

Time 55m

Yield 3 cups

Number Of Ingredients 11

Ingredients

strawberry
blueberries
kiwi, sliced
seedless grapes
2 cups skim milk
3 eggs
3 egg whites
1/4 cup sugar
2 tablespoons sugar
2 teaspoons vanilla extract
1 dash salt

Steps:

Scald milk in a large saucepan over medium heat (do not allow milk to boil), set aside.
Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended.
Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes.
Immediately pour sauce into a large bowl, stir with a wire whisk until cool.
Stir in vanilla and salt, cover and chill 2 hours.
Serve over fresh fruit.

VANILLA CUSTARD SAUCE

Vanilla Custard Sauce image

This is a recipe from Bon Appetit, October 1998, one that is so delicious that it needs no tweaking...the combination of these simple ingredients creates perfect kitchen alchemy. Decadent in the extreme, save it for those special occasions when you really want to WOW. One of the many reviews on that site used two capfuls of pure vanilla extract instead of the vanilla bean, but since I used a vanilla bean I can not vouch for this substitution.

Provided by Sweet Baboo

Categories Dessert

Time 15m

Yield 2 1/2 cups, 8 serving(s)

Number Of Ingredients 4

Ingredients

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 a 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 leave path when drawn across the back of a 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.

Nutrition Facts : Calories 269.2, Fat 24.3, SaturatedFat 14.5, Cholesterol 173.7, Sodium 26.8, Carbohydrate 11.4, Sugar 9.5, Protein 2.6

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