MIXED BERRY SKILLET COBBLER RECIPE BY TASTY
Here's what you need: mixed berries, sugar, cornstarch, lemon juice, salt, yellow cake mix, butter
Provided by Vaughn Vreeland
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat your oven to 350ºF (180ºC).
- In a cast-iron skillet over medium-low heat, add the berries, sugar, cornstarch, and lemon juice.
- Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
- Let simmer for 5 minutes on low heat.
- Sprinkle the box cake mix over the berry filling.
- Distribute the butter evenly over the top to ensure even baking.
- Bake for 45 minutes to an hour, until the top is golden brown.
- Serve warm with ice cream.
- Enjoy!
Nutrition Facts : Calories 364 calories, Carbohydrate 61 grams, Fat 13 grams, Fiber 4 grams, Protein 2 grams, Sugar 36 grams
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
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.
SKILLET CUSTARD WITH BERRY SAUCE
This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!
Provided by Genlisae
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
- Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
- Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 20.8 g, Cholesterol 214.4 mg, Fat 13.1 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 146.5 mg, Sugar 10.5 g
CUSTARD BERRY PARFAITS
Here's a low-fat dessert that captures the flavors of the season. The homemade custard comes together in minutes, but seems like you fussed. -Trisha Kruse of Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 137mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 4g protein.
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.
SKILLET APPLES WITH VANILLA CUSTARD
I have not made this one. It is printed on the back of my half and half bottle that I use in my tea every morning and it sounds so good I thought I would post anyway.
Provided by DogAndCatDoc
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 10 inch skillet melt butter until sizzling.
- Stir in brown sugar and cornstarch.
- Stir in all remaining ingredients, except apples.
- Cook over medium-low heat, stirring constantly, until thickened (about 6-8 minutes).
- Place apples cut side down in cream mixture.
- Cover and continue cooking, spooning sauce over apples occasionally, until apples are fork tender (about 12-15 minutes).
- Place apples on individual dessert dishes.
- With wire wisk stir sauce until smooth.
- Serve sauce over apple halves.
Nutrition Facts : Calories 307, Fat 17.1, SaturatedFat 10.7, Cholesterol 50.2, Sodium 102.1, Carbohydrate 38.3, Fiber 1.7, Sugar 22.9, Protein 2.6
SKILLET CUSTARD WITH BERRY SAUCE
This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!
Provided by Genlisae
Categories Custards and Puddings
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
- Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
- Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 20.8 g, Cholesterol 214.4 mg, Fat 13.1 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 146.5 mg, Sugar 10.5 g
SKILLET CUSTARD WITH BERRY SAUCE
This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!
Provided by Genlisae
Categories Custards and Puddings
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
- Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
- Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 20.8 g, Cholesterol 214.4 mg, Fat 13.1 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 146.5 mg, Sugar 10.5 g
SKILLET CUSTARD WITH BERRY SAUCE
This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!
Provided by Genlisae
Categories Custards and Puddings
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
- Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
- Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 20.8 g, Cholesterol 214.4 mg, Fat 13.1 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 146.5 mg, Sugar 10.5 g
SKILLET CUSTARD WITH BERRY SAUCE
This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!
Provided by Genlisae
Categories Custards and Puddings
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
- Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
- Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 20.8 g, Cholesterol 214.4 mg, Fat 13.1 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 146.5 mg, Sugar 10.5 g
BLACKBERRY CUSTARD PIE
This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs. *Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change.
Provided by Chef by Chance
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place berries into the pie shell.
- Beat the 2 eggs together, then add the sour cream, 1 cup of sugar, 1/3 cup of flour. Pour over the berries.
- Combine the butter, 1/2 cup of sugar, and the 1/2 cup of flour to make a crumble topping. Sprinkle crumble onto the top of the pie.
- Bake for 50-55 minutes.
Nutrition Facts : Calories 410, Fat 15.7, SaturatedFat 7.5, Cholesterol 69.2, Sodium 171, Carbohydrate 64, Fiber 3.9, Sugar 41.5, Protein 5.3
BERRIES WITH LEMON CUSTARD SAUCE
Make and share this Berries With Lemon Custard Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 262.5, Fat 2.9, SaturatedFat 1.2, Cholesterol 98.3, Sodium 98.6, Carbohydrate 55.5, Fiber 2.8, Sugar 22.8, Protein 6.8
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
SKILLET BERRY AND BROWN BUTTER TOAST CRUMBLE
This is a great way to use up all the bits: a bag of frozen berries, those oats in the back of your pantry, some bread that may be past its prime. Feel free to reach for whatever frozen berries you might have on hand, and cinnamon, cardamom or any other sweet spice in place of the star anise. You could serve this with Greek yogurt instead of the cream or, if you'd like, some homemade or store-bought custard. Serve this as a brunch dish or as a late afternoon treat.
Provided by Yotam Ottolenghi
Categories breakfast, brunch, snack, weeknight, pies and tarts, dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
- Add the apples, half the sugar, 2 tablespoons/30 grams butter, 3/4 teaspoon vanilla and 1/2 teaspoon star anise to a large, ovenproof skillet, and stir to combine. Transfer to the oven to bake about 20 minutes, stirring halfway, until the apples have softened but still retain their shape.
- While the apples are baking, add the remaining 7 tablespoons/100 grams butter to a large frying pan over medium-high heat. Once melted, cook for about 4 minutes, swirling the pan often, until nicely browned and nutty, adjusting the temperature as needed to avoid burning. Transfer the browned butter to a large heatproof bowl and return the pan to the heat. Add the torn sourdough and cook, stirring often, for 2 minutes, until lightly toasted, then add to the bowl with the butter. Return the pan to the heat and add the oats and cook, stirring often, until lightly toasted, another 2 minutes. Add the oats to the bowl, along with the salt, remaining sugar and star anise, and stir to combine.
- When the apples are ready, stir in the frozen berries plus 2 tablespoons water, then top evenly with the bread mixture. Return to the oven, turning the heat down to 350 degrees Fahrenheit/185 degrees Celsius, and bake for 30 minutes, or until golden and bubbling. Leave to cool and settle for about 5 to 10 minutes.
- Add the cold cream and remaining 3/4 teaspoon vanilla to a small bowl and stir to combine. Serve the crumble warm, with the cold cream to drizzle on top.
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