Dessert Custard Sauce Food

CUSTARD SAUCE

Custard Sauce image

I serve this sauce, along with my recipe #56293 for Rum Sauce (which is VERY rich) over my Christmas Pudding. Its also good over other puddings & fruit.

Provided by CountryLady

Categories Sauces

Time 18m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

3 tablespoons sugar
1 3/4 cups half-and-half
1 egg yolk
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 521.8, Fat 35.2, SaturatedFat 21.2, Cholesterol 230.3, Sodium 315.1, Carbohydrate 42.8, Fiber 0.1, Sugar 25.9, Protein 10

DESSERT CUSTARD SAUCE

Dessert Custard Sauce image

No need to stand over the stove to make a custard sauce. Bunny Richardson of Russellville, Alabama created this streamlined version. Goes great over fresh fruit or cake.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 3 cups.

Number Of Ingredients 5

Ingredients

2 cups cold milk, divided
1/4 cup plus 2 teaspoons instant vanilla pudding mix
1/2 cup heavy whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract

Steps:

In a small bowl, beat 1 cup milk and pudding mix on medium speed for 2 minutes. Add the cream, sugar, vanilla and remaining milk; beat on low speed for 2 minutes., Transfer to a pitcher; refrigerate 1-2 hours before serving.

Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 107mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

BASIC VANILLA CUSTARD

Basic Vanilla Custard image

My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.

Provided by Miss_Amy

Categories Dessert

Time 20m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups milk
2 tablespoons cornstarch
1/3 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla

Steps:

Have eggs ready in a bowl, and set aside where it will be within reach.
Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
Remove milk mixture from heat, preferably to a burner that's turned off.
Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
Remove pan from heat and stir in vanilla.

Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2

EGG CUSTARD

Egg Custard image

This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.

Provided by The Angerers

Categories Desserts Custards and Pudding Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

Ingredients

2 cups milk
2 eggs, beaten
½ cup white sugar
1 pinch salt
1 dash vanilla extract
1 pinch ground nutmeg

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g

VANILLA CUSTARD SAUCE

Vanilla Custard Sauce image

This is a recipe from Bon Appetit, October 1998, one that is so delicious that it needs no tweaking...the combination of these simple ingredients creates perfect kitchen alchemy. Decadent in the extreme, save it for those special occasions when you really want to WOW. One of the many reviews on that site used two capfuls of pure vanilla extract instead of the vanilla bean, but since I used a vanilla bean I can not vouch for this substitution.

Provided by Sweet Baboo

Categories Dessert

Time 15m

Yield 2 1/2 cups, 8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups whipping cream
1 vanilla bean, split lengthwise
4 large egg yolks
6 tablespoons sugar

Steps:

Place whipping cream in heavy medium saucepan.
Scrape in seeds from vanilla bean: add pod.
Bring cream to a simmer.
Whisk egg yolks and sugar in medium metal bowl to blend.
Gradually whisk in hot cream mixture.
Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leave path when drawn across the back of a spoon, about 4 minutes (DO NOT BOIL).
Strain.
Cover and refrigerate custard sauce until cold, about 3 hours.
Can be prepared 1 day ahead. Keep refrigerated.

Nutrition Facts : Calories 269.2, Fat 24.3, SaturatedFat 14.5, Cholesterol 173.7, Sodium 26.8, Carbohydrate 11.4, Sugar 9.5, Protein 2.6

SIMPLE CUSTARD

Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories Desserts Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

Steps:

Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

More about "dessert custard sauce food"

25 BEST CUSTARD DESSERTS - INSANELY GOOD

From insanelygoodrecipes.com
4.5/5 (2)
Published 2021-04-27
Category Desserts, Recipe Roundup

Creme Brulee. Let’s get the party started with the fancy creme brulee. Smooth, melt-in-your-mouth custard is topped with crunchy caramelized sugar for that perfect textural contrast.
Custard Cake. Custard cake is a delectable Filipino dessert that comprises a sponge cake bottom and creamy flan on top. Since it’s on the sweeter side, custard cake is often paired with a strong black coffee called “kapeng Barako.”
Nilla Wafer Banana Pudding. Nilla Wafer banana pudding is a creamy and refreshing southern dessert. Made with layers of Nilla Wafers, bananas, and custard, it’s a fantastic tropical delight.
Raspberry Custard Kuchen. Kuchen is the German word for cake. It’s a very broad term, but it usually refers to a custard cake with a buttery crust. In this recipe, you’ll add fresh raspberries to the custard for lovely color contrast and a nice fruity flavor.
Flan. The French call it creme caramel, while Spanish-speaking countries call it custard flan. Custard may have different monikers, but at the end of the day, it’s still the same delicious dessert.
Custard Bread Pudding with Vanilla Sauce. If you’re a fan of bread pudding, you’ll love this next one. Made with day-old French bread and creamy custard, this pudding is the one to beat.
Custard Pie. Smooth and velvety custard inside a pie? Why have I never thought of that? This idea is brilliant! I love how the crisp pie crust provides a texture contrast to the melt-in-your-mouth custard.
Lemon Chess Pie. Don’t expect a checkerboard-looking dessert! Lemon chess pie is a southern dessert filled with a creamy custard filling. Lemon gives the custard a hint of tanginess while cornmeal makes it velvety (and yellow).
Squash Custard Pie. This recipe gives the custard pie an autumn twist! The addition of squash puree and warming spices breathe new life into the classic dessert.
Portuguese Custard Tarts. A trip to Portugal is not complete without a bite (or 10) of pasteis de nata. With a crisp and crunchy crust and a smooth egg custard filling, this mini-tart is a national treasure!

Dessert Custard Sauce Food

CUSTARD SAUCE

I serve this sauce, along with my recipe #56293 for Rum Sauce (which is VERY rich) over my Christmas Pudding. Its also good over other puddings & fruit.

DESSERT CUSTARD SAUCE

No need to stand over the stove to make a custard sauce. Bunny Richardson of Russellville, Alabama created this streamlined version. Goes great over fresh fruit or cake.

BASIC VANILLA CUSTARD

My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.

EGG CUSTARD

This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.

VANILLA CUSTARD SAUCE

SIMPLE CUSTARD

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

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