Marshmallow Cream With Custard Sauce Recipes

MARSHMALLOW CREAM WITH CUSTARD SAUCE

Marshmallow Cream with Custard Sauce image

This dessert has always been a favorite of my husband and children. The original recipe came from my great-grandmother and has been passed down through the generations.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 large egg whites
1/4 cup sugar
Dash salt
1/4 teaspoon vanilla extract
CUSTARD SAUCE:
1-1/2 cups whole milk
2 large egg yolks
1 large egg
1/4 cup sugar
2 teaspoons vanilla extract
Fresh raspberries

Steps:

In a small heavy saucepan over medium-low heat, combine egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160°. Continue beating until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled. , For custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. In a small bowl, combine egg yolks, egg and sugar. Whisk a small amount of hot milk into egg mixture; return all to pan, whisking constantly. Cook and stir on low until mixture reaches 160° and coats a spoon, about 20 minutes. Remove from heat; stir in vanilla. Refrigerate at least 1 hour. , Serve custard sauce over marshmallow cream; top with raspberries.

Nutrition Facts : Calories 143 calories, Fat 5g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 86mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein.

MARSHMALLOW CREAM WITH CUSTARD SAUCE

Marshmallow Cream with Custard Sauce image

This dessert has always been a favorite of my husband and children. The original recipe came from my great-grandmother and has been passed down through the generations.

Provided by Allrecipes Member

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

2 large egg whites egg whites
¼ cup sugar
1 pinch Pinch salt
¼ teaspoon vanilla extract
1 ½ cups milk
2 large egg yolks egg yolks
1 egg
¼ cup sugar
2 teaspoons vanilla extract
¼ cup fresh raspberries

Steps:

In the top of a double boiler over simmering water, combine the egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160 degrees F. Beat until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled.
For the custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. Combine egg yolks, egg and sugar in a bowl. Stir a small amount of hot milk into egg mixture; return all to pan, stirring constantly. Cook and stir on low until mixture reaches 160 degrees F and coats a spoon, about 20 minutes. Remove from the heat; stir in vanilla. Refrigerate for at least 1 hour. Serve custard over marshmallow cream; top with raspberries.

Nutrition Facts : Calories 137 calories, Carbohydrate 20.7 g, Cholesterol 104.2 mg, Fat 3.5 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 1.6 g, Sodium 83.8 mg, Sugar 20.1 g

MARSHMALLOW CREAM WITH CUSTARD SAUCE

Marshmallow Cream with Custard Sauce image

This dessert has always been a favorite of my husband and children. The original recipe came from my great-grandmother and has been passed down through the generations.

Provided by Allrecipes Member

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

2 large egg whites egg whites
¼ cup sugar
1 pinch Pinch salt
¼ teaspoon vanilla extract
1 ½ cups milk
2 large egg yolks egg yolks
1 egg
¼ cup sugar
2 teaspoons vanilla extract
¼ cup fresh raspberries

Steps:

In the top of a double boiler over simmering water, combine the egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160 degrees F. Beat until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled.
For the custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. Combine egg yolks, egg and sugar in a bowl. Stir a small amount of hot milk into egg mixture; return all to pan, stirring constantly. Cook and stir on low until mixture reaches 160 degrees F and coats a spoon, about 20 minutes. Remove from the heat; stir in vanilla. Refrigerate for at least 1 hour. Serve custard over marshmallow cream; top with raspberries.

Nutrition Facts : Calories 137 calories, Carbohydrate 20.7 g, Cholesterol 104.2 mg, Fat 3.5 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 1.6 g, Sodium 83.8 mg, Sugar 20.1 g

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