VANILLA CUSTARD SAUCE
This recipe for vanilla custard sauce is from Emily Luchetti's "Classic Stars Desserts." Use it to make Pear Charlotte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath; set aside.
- In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
- Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds from pod halves into the milk using the tip of a knife. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.
- Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.
- Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
SUMMER PUDDING WITH LOW-FAT VANILLA CUSTARD SAUCE
Categories Berry Dairy Dessert Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir 3/4 cup water and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Add strawberries and raspberries and bring just to boil, stirring constantly until berries release their juices, about 5 minutes. Stir in blueberries. Remove from heat. Let stand until lukewarm, about 30 minutes. Stir in vanilla. Strain berry mixture, reserving berries and juices separately.
- Arrange 15 ladyfingers, side by side and standing upright, around inside of 5- to 6-cup soufflé dish (about 7 inches in diameter and 3 inches high). Arrange 6 ladyfingers in bottom of dish, trimming to fit. Spoon half of berries into lined dish. Top with 6 ladyfingers, trimming to fit. Spoon remaining berries over. Top with 8 ladyfingers, trimming to fit. Cover with plastic wrap; place small plate atop pudding to weigh down. Chill pudding and juices separately overnight.
- Peel back plastic wrap. Invert pudding onto plate. Spoon some of reserved juices over. Cut into wedges and serve with Low-fat Vanilla Custard Sauce.
HOMEMADE VANILLA PUDDING
A delectable dessert. There is no substitute for the butter.
Provided by Rosemary
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 5
Number Of Ingredients 6
Steps:
- In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.1 g, Cholesterol 13.9 mg, Fat 4.2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 173.2 mg, Sugar 24.7 g
LOW FAT BUTTERSCOTCH CUSTARD
Fantastic low fat recipe - some sugar but not too much. Fantastic as an alternative to butterscotch sauce for those watching their diet. The recipe is for a conventional cooking method and a microwave method. Enjoy!
Provided by Wendys Kitchen
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stir brown sugar and golden syrup together in a small saucepan over a low heat until blended. Add 1 cup milk and heat until hot but not boiling.
- Blend remaining milk, egg and cornflour. Add to hot mixture, stirring constantly until thick and smooth.
- Add vanilla.
- Microwave: In a micro safe dish, heat sugar and golden syrup together on HIGH for 1 minute. Blend remaining ingredients, add to sugar, stirring well. Cook on HIGH for 4-5 minutes, until boiling and thickened, stirring once or twice.
Nutrition Facts : Calories 95.6, Fat 2.2, SaturatedFat 1, Cholesterol 51.1, Sodium 63.2, Carbohydrate 13.9, Fiber 0.3, Sugar 9.3, Protein 4.9
LOW-FAT VANILLA PUDDING
I assure you won't miss the fat and calories in this good-for-you pudding. It's a cool, creamy dessert or anytime snack.-Laura Letobar, Livonia, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a mixing bow, combine milk, yogurt, pudding mix and vanilla. Beat on high speed for 2 minutes. Spoon into serving dishes. Chill. If desired, garnish with cherries and mint.
Nutrition Facts :
LOW-FAT VANILLA CUSTARD SAUCE
Categories Condiment/Spread Sauce Dairy Egg Vanilla Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes. Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)
FRENCH CUSTARD SAUCE (CREME ANGLAISE) LOW-FAT
This low fat version of the classic French sauce can be used as the base for plain cakes or tarts, or as a sauce for fresh or poached fruits.
Provided by Nolita_Food
Categories Dessert
Time 25m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Whisk flour and 1/2 cup milk in a medium nonstick pan until smooth. Whisk in the remaining 1 1/2 cup of milk.
- Scrape seeds of the vanilla bean into pan then add the bean.
- Bring the mixture to boil over medium heat, stirring constantly, then reduce heat to low, cook for 1 minute or until sauce thickens.
- In a small bowl, whisk together eggs and sugar. While beating constantly, add a little bit of milk mixture to the bowl to temper the eggs. Then add the egg into milk mixture.
- Cook over low heatm stirring constantly for 5 minutes or until sauce thickens. Strain through sieve into a clean bowl.
- Sauce can be used warm or chilled. Store in air tight container in fridge for up to 2 days.
Nutrition Facts : Calories 309.6, Fat 6.9, SaturatedFat 2.9, Cholesterol 196.7, Sodium 165.4, Carbohydrate 48, Fiber 0.2, Sugar 42.5, Protein 14.2
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