Berries In Custard Sauce Food

BERRIES WITH CUSTARD SAUCE

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Add a small amount to eggs; return all to pan, stirring constantly. Cook and stir for 2-1/2 minutes or until mixture reaches 160°., Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving. Serve over berries.

LUSCIOUS BERRIES WITH CUSTARD SAUCE

Steps:

• Cook whipping cream in 2-quart saucepan over medium heat 6-8 minutes or until cream just comes to a boil. Remove from heat.
• Combine sugar and cornstarch in bowl.
• Stir together sugar mixture and egg yolks with whisk in bowl 3-4 minutes or until mixture is light and creamy. Whisk hot whipping cream gradually into beaten egg yolk mixture. Return mixture to same saucepan; stir in vanilla. Cook over medium heat, stirring constantly, 3-4 minutes or until custard is thickened and coats back of metal spoon. Do not boil. Remove from heat; cool 20-25 minutes.
• Serve custard warm or cool over fresh berries.

BERRIES WITH VANILLA CUSTARD

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.

BERRIES WITH CUSTARD SAUCE (LIGHT AND EASY)

Steps:

• Beat eggs in a small bowl, set aside. In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Stir a small amount into eggs; return all to pan, stirring constantly. Cook and stir for 2 1/2 minutes or until mixture reaches 160 degrees.
• Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving.
• Serve over berries -- strawberries, blueberries, raspberries (whatever mix of berries you prefer).
• Yield: About 2 cups of sauce. Recipe did not state how much berries to use, so I but an estimated amount in the recipe.
• I think it would be really good with angel food cake or shortcake.

LUSCIOUS BERRIES WITH CUSTARD SAUCE

Steps:

• in 2 qt saucepan cook cream over medium heat until just comes to a boil.
• remove from heat.
• meanwhile in medium bowl gradually whisk sugar and cornstrach into egg yolks. whisk until mixture is light and creamy.
• gradually whisk hot cream into beaten egg yolks. return mixture to same saucepan, stir in vanilla.
• cook over medium heat, stirring constantly, until custard is thick enough to coat back of metal spoon (DO NOT boil because eggs will curdle).
• serve warm or cool over fresh berries.

BERRIES WITH CUSTARD SAUCE

Steps:

• In a Saucepan, combine sugar, cornstarch and salt.
• Gradually stir in milk until smooth.
• Bring to a boil over medium heat, stirring constantly.
• Add small amount of mixture to the eggs.
• Return all to pan, stirring constantly.
• Cook and stir for 2 1/2 minutes or until mixture reaches 160 degrees.
• Remove from heat.
• Stir in sour cream and vanilla.
• Set saucepan in ice and stir mixture for 5 minutes.
• Cover and refrigerate until serving.
• Serve over berries.

BERRIES WITH CUSTARD SAUCE - DIABETIC

Steps:

• In a heavy medium saucepan, combine sugar (if using), cornstarch, and salt.
• Stir in milk. Cook and stir, over medium heat, until thickened and bubbly.
• Cook and stir for 2 minutes more. Remove from heat.
• Gradually whisk about half of the hot mixture into the beaten egg yolks.
• Return all of the egg yolk mixture to the saucepan. Cook and stir, over medium heat, just until mixture is bubbly. Remove from heat.
• Quickly cool the custard by placing the saucepan into a bowl half-filled with ice water for 3 minutes, stirring constantly.
• Strain mixture through a fine mesh sieve into a medium bowl.
• Stir in sugar substitute (if using) and vanilla.
• Cover the surface with plastic wrap.
• Chill for 2 to 24 hours.
• To serve, divide berries among 6 dessert dishes.
• Spoon custard over berries.

BERRIES WITH LEMON CUSTARD SAUCE

Steps:

• Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
• In a medium saucepan whisk together the egg yolks and sugar.
• Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
• Whisk in the milk over medium heat.
• Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding - about 5-8 minutes.
• Bring it up TO the boiling point but DO NOT let it boil.
• Remove when it is thickened and immediately pour into a bowl.
• Stir in vanilla, let mixture cool for 15 minutes.
• Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
• To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.

CUSTARD SAUCE

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.