Berries N Custard Parfaits Food

CUSTARD BERRY PARFAITS

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
• Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
• Gently stir in vanilla. Cool to room temperature without stirring. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for at least 1 hour.
• Just before serving, spoon 1/4 cup of berries into each parfait glass; top with 2 tablespoons of custard. Repeat layers.

BAKED VANILLA CUSTARD WITH BERRIES

Steps:

• Position a rack in the center of your oven and preheat the oven to 350 degrees F. Have a 2-quart oval baking dish and a roasting pan large enough to hold the baking dish ready.
• Prepare the berries: Combine the strawberries, cherries, sugar and salt in a small saucepan. Cook over medium heat without stirring, until the fruit has softened a bit and released lots of juices, about 5 minutes. Transfer the fruit and a scant 1/4 cup (59 milliliters) of the juices to the baking dish. Discard any remaining juice.
• Make the custard: Combine the sugar and egg yolks in a large mixing bowl and beat vigorously with a whisk until very light and creamy looking. Add the mascarpone and beat just until combined; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk the cream and vanilla on medium speed to soft peaks, about 3 minutes. Gently fold the cream and vanilla into the mascarpone mixture until no streaks remain.
• Carefully dollop the custard on top of the berries. Place the baking dish in the roasting pan and place the roasting pan in the oven. Pour hot but not boiling water into the roasting pan so it comes two-thirds of the way up the sides of the baking dish.
• Bake for 1 to 1 1/2 hours, until the surface is lightly golden, the edges are set and the center is slightly jiggly. If it starts getting too dark too quickly, cover with foil.
• Remove the pudding from the roasting pan and let it cool to room temperature on a wire rack. Cover the custard and chill for 6 hours or overnight. Serve chilled, topped with a dusting of confectioners' sugar and sliced strawberries.

CUSTARD BERRY PARFAITS

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in vanilla. Cool to room temperature without stirring. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for at least 1 hour. , Just before serving, spoon 1/4 cup of berries into each parfait glass; top with 2 tablespoons of custard. Repeat layers.

VANILLA BERRY PARFAITS

Steps:

• Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries.
• Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.

YOGURT BERRY PARFAITS

Steps:

• In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
• Heat a dry skillet over medium heat. Pour in the oats, and toast for about 1 minute, or until hot.
• Drizzle honey and sprinkle the cinnamon over the oats and continue to stir over medium heat until the oats are crispy and aromatic.
• Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping.
• Using about half of the fruit, place a layer of fruit over the oats in each glass.
• Pour the yogurt pudding mixture over the fruit.
• Top with the rest of the fruit, and sprinkle with the rest of the toasted oats.

BERRIES 'N' CUSTARD PARFAITS

Steps:

• In a large, heatproof bowl, whisk together the egg yolks, 3 tablespoons sugar and marsala wine. Place the bowl over a pot of simmering water and whisk continuously until hot and thick, about 8 minutes (do not boil the custard).
• Remove from the heat and immediately set the bowl into a larger bowl of ice water; whisk the custard for 2 minutes, then refrigerate until cold, about 30 minutes.
• In a chilled bowl, whisk 1 cup heavy cream with 1 1/2 tablespoon sugar until stiff. Using a whisk, fold half of the cooled custard into the whipped cream, then fold in the rest. Layer in parfait cups with fresh berries.