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
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.
Nutrition Facts : Calories 240 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 170 milligrams, Sodium 20 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
BLUEBERRY CUSTARD
The soft, warm texture of the custard is something gentle for the waking tummy and tongue. It only takes a few minutes to prepare -- great for dessert, too! Drizzle with hot jam or maple syrup. In the summer, garnish with fresh raspberries and mint from the garden!
Provided by CARNS
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
- In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
- Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 26.3 g, Cholesterol 203.5 mg, Fat 11 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 5.3 g, Sodium 278.2 mg, Sugar 17.5 g
BERRIES WITH CUSTARD SAUCE (LIGHT AND EASY)
I just received this recipe in my Taste of Home newsletter. I haven't had a chance to make it yet, but I'm looking forward to trying it out. Time does not include chill time.
Provided by Crafty Lady 13
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
BERRIES WITH CUSTARD SAUCE
Although it's simple to make, this dessert is the No. 1 favorite at my house. And when I serve it to guests, I'm always asked for the recipe. You can use strawberries, raspberries, blueberries, blackberries-whatever's in season.-Sally Kendrick, Bishop, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 cups sauce.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
BERRIES WITH WARM CUSTARD SAUCE
Stop and take another look! This quick-to-fix custard sauce isn't one of the fat-laden recipes you might be used to seeing. In fact, it's cholesterol free and fat free!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Mix all ingredients except berries in 2-quart heavy saucepan. Heat over low heat, stirring constantly, just until mixture is warm.
- Beat with electric mixer on medium speed 10 minutes or until mixture is doubled in volume. Immediately serve over berries. Refrigerate any remaining sauce.
Nutrition Facts : Calories 40, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg
BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE
You could use a combination of berries (raspberries, blueberries and blackberries in equal parts) in this crisp, but it especially sings with just blackberries. (Wild blackberries, if you can find them, are even better.) Cardamom perfumes the accompanying rich custard sauce. The warm, musky spice adds a flavor that's perfect with berries. The crisp needn't be served piping hot straight from the oven; it's delicious served at room temperature or just slightly warm.
Provided by David Tanis
Categories custards and puddings, dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the topping: Put flour, sugar, butter and ground cardamom in a medium bowl. Using your fingertips, work ingredients together until the mixture resembles wet sand with a few stray pebbles. (The topping can be made in advance and refrigerated for 1 week or frozen for up to 2 months.)
- Heat oven to 400 degrees. Toss the blackberries with ½ cup/100 grams sugar and transfer the mixture to an 8-inch square baking dish.
- Sprinkle topping over berries loosely, and transfer to the oven. Bake for 30 to 40 minutes, until the topping is well browned. Let cool for 10 minutes, or serve at room temperature.
- As the crisp bakes, make the custard sauce: Put half-and-half and sugar in a small saucepan over medium-high heat. Add the cardamom seeds and bring to just under a simmer, stirring. Put yolks in a bowl and whisk until smooth, then whisk in 1 cup of hot half-and-half mixture. Pour the contents of the bowl back into the saucepan and cook, whisking, on a very low flame until the mixture barely thickens, about 5 minutes. Strain through a fine-mesh sieve. Serve sauce hot, or let cool and refrigerate until ready to use. (Sauce can be made up to 2 days in advance.)
- To serve, scoop large spoonfuls of crisp into individual shallow bowls. Ladle the sauce around each serving or pass the sauce at the table.
LUSCIOUS BERRIES WITH CUSTARD SAUCE
Make and share this Luscious Berries With Custard Sauce recipe from Food.com.
Provided by daisygrl64
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 935.2, Fat 74.2, SaturatedFat 44, Cholesterol 622.1, Sodium 83.3, Carbohydrate 60.2, Sugar 50.9, Protein 8.5
BERRIES WITH CUSTARD SAUCE
This Sauce it great for Summertime. It helps my kids to eat their fruit!! It is light too and better than plain old whip cream over berries.
Provided by MelodyOHare
Categories Dessert
Time 25m
Yield 2 Cups sauce
Number Of Ingredients 7
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.
Nutrition Facts : Calories 620.2, Fat 28.7, SaturatedFat 14.8, Cholesterol 473.9, Sodium 261.1, Carbohydrate 69.4, Fiber 0.1, Sugar 51.2, Protein 20.4
BERRIES WITH CUSTARD SAUCE - DIABETIC
This recipe if from Diabetic Living and sounded really good to me... Thought I would share. If I were making this I would use the Splenda in a bag to lower the sugar more.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 92, Fat 2.2, SaturatedFat 0.8, Cholesterol 95.8, Sodium 89.5, Carbohydrate 14.5, Sugar 12, Protein 3.7
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.
ICED BERRIES WITH HOT CHOCOLATE SAUCE
Here's a simple and tasty pudding idea for using up a packet of frozen berries
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 10m
Number Of Ingredients 4
Steps:
- Make the sauce. Pour the cream into a small saucepan and break in the chocolate. Heat gently, stirring, until the chocolate melts into a smooth sauce. Take care not to overheat or the chocolate will seize into a hard lump. Remove from the heat and stir in the rum, if using.
- Scatter the frozen berries on 4 dessert plates or in shallow bowls. Pour the hot chocolate sauce over the fruits and serve immediately, as the fruits start to defrost.
Nutrition Facts : Calories 377 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.14 milligram of sodium
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