VANILLA CUSTARD SAUCE
This vanilla custard sauce is creamy, and smooth and perfect for pairing with a cake!
Provided by Heather Perine
Categories Dessert
Time 4h50m
Number Of Ingredients 6
Steps:
- Prepare your bowls. You want to place a fine-mesh sieve over a medium metal bowl. And then fill a large bowl with ice water. Set them aside.
- Combine your wet ingredients. In a medium bowl, whisk together the sugar, egg yolks, and salt.
- Heat milk and cream. You want to heat the milk and cream over medium heat until steaming. Do not let it boil.
- Add heated milk/cream to egg mixture. Add the heated milk/cream to the egg mixture gradually, so as not to scramble the eggs. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon and holds a trail when you drag your finger through it, about 10 to 20 minutes.
- Strain the custard. Strain the custard through the sieve. And place that bowl of strained custard into the bowl of ice water and whisk until the mixture is about 70F. Add vanilla. Loosely cover it and refrigerate the custard until it's chilled (about 3 to 4 hours).
Nutrition Facts : Calories 786 kcal, Carbohydrate 57 g, Protein 12 g, Fat 58 g, SaturatedFat 33 g, Cholesterol 566 mg, Sodium 503 mg, Sugar 53 g, ServingSize 1 serving
RICH VANILLA CUSTARD SAUCE
Steps:
- Gather the ingredients.
- In a medium saucepan, combine the brown sugar, flour, nutmeg or cinnamon, the egg, melted butter, milk, and salt. Whisk until well blended and then place the pan over medium heat.
- Cook, whisking constantly until the mixture has thickened and coats the back of the spoon. To test, dip a spoon in the thickened mixture and turn it over. Run a finger down the back of a spoon. If the mixture does not run into the path your finger made, the sauce is done.
- Place a mesh sieve over a bowl and strain the sauce through it. Stir the vanilla extract into the sauce and refrigerate, covered, until serving time.
- Serve and enjoy.
Nutrition Facts : Calories 31 kcal, Carbohydrate 4 g, Cholesterol 9 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 14 mg, Sugar 4 g, Fat 1 g, ServingSize About 1 3/4 cups (28 servings), UnsaturatedFat 0 g
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.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 cups.
Number Of Ingredients 5
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.
SUMMER PUDDING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h25m
Number Of Ingredients 9
Steps:
- Line the bottom of a 2- to 2 1/2-quart bowl with bread, tearing bread as necessary to completely cover bottom without overlapping. Halve remaining bread slices lengthwise. Line sides of bowl with overlapping bread slices (reserve some for covering the top); trim bread flush with top of bowl.
- Combine berries, sugar, cinnamon, and 1/4 cup water in a large saucepan. Cook over medium-high heat, gently stirring a few times, just until berries start to soften and currants begin to burst and release their juices. Do not let mixture boil. Remove from heat. Let cool 10 minutes.
- Pour berry mixture into bowl and cover with a single layer of remaining bread slices, tearing bread as necessary to fill in any gaps. Place a round dish or pan slightly smaller than the diameter of the bowl on top of bread, and press down on plate until juices rise to surface. Place a heavy can or other weight on top of plate. Transfer to refrigerator and let chill at least 12 hours and up to 1 day.
- Remove weighted plate from basin. Run a thin knife around edge between bread and bowl. Invert onto a rimmed serving plate and lift bowl to release pudding. Stir together mascarpone and cream in a bowl until smooth, then whisk to soft peaks. Cut pudding into wedges and serve with whipped mascarpone cream.
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.)
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