FRESH FRUIT WITH VANILLA CUSTARD SAUCE
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
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 FRUIT TART
Steps:
- Gather the ingredients.
- Process the flour and butter in a food processor until coarse crumbs form.
- With the motor running, add the water and lemon zest through the feed tube and process until the dough leaves the sides of the bowl.
- Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
- Gather the ingredients.
- Place the flour and butter into a medium bowl.
- Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
- Add the water and lemon zest. Stir until the dough holds together.
- Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
- Press the prepared tart dough evenly into the bottom and up the sides of a 9- or 10-inch tart pan with a removable bottom. Freeze for 20 to 30 minutes until very firm.
- Preheat the oven to 425 F. Using a fork, prick the bottom of the tart shell at 1-inch intervals.
- Line the pastry snugly with foil.
- Bake 12 to 15 minutes until crust is set and just beginning to brown.
- Remove the foil and bake until the crust is golden brown, 10 to 12 additional minutes. Set the crust on a wire rack and cool completely.
- Gather the ingredients.
- In a medium saucepan, mix the sugar, flour, and salt. Whisk in the milk until the mixture has a smooth texture. Make sure the whisk reaches the corners of the pan.
- Bring to a gentle boil over medium heat and, whisking constantly, boil for 4 to 5 minutes until the mixture thickens. Remove the pan from the heat.
- In a small bowl, whisk the egg yolks.
- Gradually whisk in about 1 cup of the hot milk mixture.
- Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat.
- Add the butter and vanilla and stir until the butter is melted.
- Strain the custard through a fine sieve set over a medium bowl.
- Place plastic wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, about 1 hour.
- Gather the shell, custard, fruit, and preserve.
- In a small saucepan over medium heat, warm the preserve until slightly thinner in consistency, about 5 minutes.
- Stir the chilled custard and spread it into the prepared crust.
- Top with the fresh fruit of your choice.
- Brush the fruit with the preserve. Serve the tart right away or refrigerate, covered, for up to 24 hours. Enjoy.
Nutrition Facts : Calories 436 kcal, Carbohydrate 62 g, Cholesterol 114 mg, Fiber 2 g, Protein 8 g, SaturatedFat 11 g, Sodium 88 mg, Sugar 35 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g
FRESH FRUIT SAUCE
I used to peel the fruits when making this sauce, but not anymore. The skins help hold the juicy summer fruit together when they are left on.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, mix cornstarch and orange juice until smooth; stir in honey. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute., Remove from heat; stir in fruit. Serve warm over ice cream. ,
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
BERRIES WITH VANILLA CUSTARD
What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. -Sarah C. Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil., Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over fresh berries.
Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 132mg cholesterol, Sodium 34mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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
VANILLA CREAM OR SAUCE
This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.
Provided by Northstar
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
- Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
- Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
- Move sauce to refrigerator and chill completely cold, at least 30 minutes.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 17.2 g, Cholesterol 78.4 mg, Fat 4.8 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 43.5 mg, Sugar 15.8 g
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