VANILLA BEAN CUSTARD
This classic vanilla custard is delicious on its own, but can also be served with seasonal fresh fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.
- Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled.
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.
VANILLA BEAN CUSTARD WITH SOUR CHERRY SAUCE
Make and share this Vanilla Bean Custard With Sour Cherry Sauce recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F Heat milk to a low simmer in a small saucepan. Meanwhile, whisk together eggs, sugar and salt in a medium-sized mixing bowl. Gradually whisk hot milk into egg mixture. Stir in vanilla and Kirschwasser.
- Pour custard mixture into 6 ramekins. Place ramekins in a large baking pan, and fill baking pan with water almost to ramekins' rims. Bake 35 to 45 minutes, until custards are set but still quivery when shaken. Let cool, then shake on chocolate sprinkles. Garnish also with mint leaves and fresh cherries if desired.
- For a pretty presentation, ladle Sour Cherry Sauce onto 6 dessert plates, dividing evenly. Place a ramekin in center of each. Place whipped cream in a zippered plastic bag, and snip a corner to make a piping bag. Pipe dots around each plate, and drag a toothpick through dots, making them into hearts.
- For Sour Cherry Sauce: Place sour cherries, sugar and cinnamon in a blender and puree until smooth. Strain through a fine mesh strainer into a pitcher before dividing among plates.
Nutrition Facts : Calories 212.2, Fat 8.1, SaturatedFat 3.5, Cholesterol 223.2, Sodium 168.4, Carbohydrate 25.8, Fiber 0.7, Sugar 24, Protein 9.7
VANILLA CUSTARD SAUCE
Categories Sauce Milk/Cream Dairy Egg Dessert Winter Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Whisk egg yolks and sugar in medium bowl until well blended, about 2 minutes. Bring milk and vanilla bean to boil in heavy medium saucepan; gradually whisk into yolk mixture. Return custard to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Transfer to bowl. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
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
CHERRY-VANILLA BEAN ICE CREAM WITH CHERRY SAUCE
Categories Dairy Fruit Dessert Cherry Vanilla Brandy Summer Jam or Jelly Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- Make sauce:
- Combine cherries and sugar in heavy large saucepan; toss to coat. Let stand until juices form, about 2 hours. Bring to boil; reduce heat to medium-low and simmer until liquid thickens slightly, about 12 minutes. Remove from heat; mix in brandy. Transfer 1 cup cherry mixture to small bowl; reserve for use in ice cream. Mix preserves into remaining cherry mixture in saucepan; reserve for sauce. Chill both cherry mixtures separately at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Make ice cream:
- Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat; steep 30 minutes. Whisk sugar and yolks in medium bowl to blend well. Bring half and half to simmer. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Mix in whipping cream and vanilla. Refrigerate until cold, stirring occasionally, about 2 hours.
- Using ice cream maker, process custard until almost firm, following manufacturer's instructions; add reserved 1 cup cherry mixture. Process until ice cream firms, about 15 minutes longer. Transfer to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
- Scoop ice cream into bowls. Top with reserved sauce and serve.
LYNN'S CHERRY VANILLA SAUCE
This sauce is from Lynn Crawford's recipe posted on FoodNetwork.ca to go on top of goat cheese ice cream. It seems very similar to a sauce I had at her restaurant Ruby Watchco poured over Niagara Gold Cheddar and had wanted to replicate the combo. This does the trick -- one of my favourite sauces!
Provided by GrovelHog
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine cherries, orange juice, sugar and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean and add bean. Bring to boil over high heat, stirring until sugar dissolves; boil 1 minute. Strain into bowl. Reserve cherries. Return juices from bowl, cinnamon stick and vanilla bean to same pan. Mix 1 tablespoon water and cornstarch in small bowl; stir into juices in pan. Stir over medium heat until juices boil and thicken, about 1 minute. Mix in reserved cherries. Chill compote 2 hours.
Nutrition Facts : Calories 236.9, Fat 0.4, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 59.8, Fiber 3.4, Sugar 49.9, Protein 2.1
VANILLA CUSTARD SAUCE
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
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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- Preheat oven to 325 degrees F. Heat milk to a low simmer in a small saucepan. Meanwhile, whisk together eggs, sugar and salt in a medium-sized mixing bowl. Gradually whisk hot milk into egg mixture. Stir in vanilla and Kirschwasser.
- Place sour cherries in a blender and puree until smooth. Strain through a fine mesh strainer into a pitcher before dividing among plates.
- For a pretty presentation, ladle Sour Cherry Sauce onto 6 dessert plates, dividing evenly. Place a ramekin in center of each. Place whipped cream in a zippered plastic bag, and snip a corner to make a piping bag. Pipe dots around each plate, and drag a toothpick through dots, making them into hearts as shown. Serve.
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