Berries In Custard Sauce Recipes

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BERRIES WITH VANILLA CUSTARD



Berries with Vanilla Custard image

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

1 cup half-and-half cream
2 large egg yolks
2 tablespoons sugar
2 teaspoons vanilla extract
2 cups fresh berries

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 WARM CUSTARD SAUCE



Berries with Warm Custard Sauce image

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

1/2 cup sweetened applesauce
2/3 cup fat-free cholesterol-free egg product
1 teaspoon vanilla
1/4 teaspoon almond extract
1 egg white
2 pints berries

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

BERRIES WITH ITALIAN CUSTARD



Berries with Italian Custard image

Provided by Sandra Lee

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

1/2 pint blueberries
1/2 pint raspberries
1/4 cup port
1/4 cup plus 1 tablespoon sugar
4 large egg yolks

Steps:

  • Cook's Note: For a nonalcoholic version, substitute the port with 1/4 cup white grape juice mixed with 1/2 teaspoon vanilla extract.
  • In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar. Allow to sit and macerate while you prepare the zabaione.
  • Bring a small pot of water to a boil over medium heat. In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale. Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port. Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes. Remove from the heat.
  • Divide half the berries among 4 serving glasses. Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately.

BERRIES WITH CUSTARD SAUCE (LIGHT AND EASY)



Berries With Custard Sauce (Light and Easy) image

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

1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
4 eggs, beaten
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
8 cups assorted fresh berries

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.

BAKED VANILLA CUSTARD WITH BERRIES



Baked Vanilla Custard with Berries image

I first made this recipe because the idea of baked vanilla custard gave me tingles. It's such a luxurious-sounding dessert. I adore a rustic scoop of pudding for dessert and I have found that simple presentations like these always get devoured completely at dinner parties. You could serve this custard with a plate of cookies or ladyfingers for textural contrast.

Provided by Food Network

Categories     dessert

Time 8h15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup (83 grams) hulled, quartered fresh strawberries, plus extra sliced strawberries, for serving
1/2 cup (69 grams) pitted fresh cherries, halved
2 tablespoons sugar
Pinch kosher salt
3/4 cup (150 grams) sugar
6 large egg yolks
1/2 cup (112 grams) mascarpone cheese, at room temperature
1 3/4 cups (413 milliliters) heavy cream
1 teaspoon pure vanilla extract or vanilla bean paste
Confectioners' sugar, for garnish

Steps:

  • Position a rack in the center of your oven and preheat the oven to 350 degrees F. Have a 2-quart oval baking dish and a roasting pan large enough to hold the baking dish ready.
  • Prepare the berries: Combine the strawberries, cherries, sugar and salt in a small saucepan. Cook over medium heat without stirring, until the fruit has softened a bit and released lots of juices, about 5 minutes. Transfer the fruit and a scant 1/4 cup (59 milliliters) of the juices to the baking dish. Discard any remaining juice.
  • Make the custard: Combine the sugar and egg yolks in a large mixing bowl and beat vigorously with a whisk until very light and creamy looking. Add the mascarpone and beat just until combined; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk the cream and vanilla on medium speed to soft peaks, about 3 minutes. Gently fold the cream and vanilla into the mascarpone mixture until no streaks remain.
  • Carefully dollop the custard on top of the berries. Place the baking dish in the roasting pan and place the roasting pan in the oven. Pour hot but not boiling water into the roasting pan so it comes two-thirds of the way up the sides of the baking dish.
  • Bake for 1 to 1 1/2 hours, until the surface is lightly golden, the edges are set and the center is slightly jiggly. If it starts getting too dark too quickly, cover with foil.
  • Remove the pudding from the roasting pan and let it cool to room temperature on a wire rack. Cover the custard and chill for 6 hours or overnight. Serve chilled, topped with a dusting of confectioners' sugar and sliced strawberries.

BAKED CUSTARD WITH BERRIES



Baked Custard With Berries image

This recipe is from the Betty Crocker 1971 recipe card set. I posted it in response to a request for recipe on the boards. The recipe can easily be cut in half for six servings.

Provided by PanNan

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 7

6 eggs, slightly beaten
2/3 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
5 cups milk, scalded
nutmeg
2 cups sweetened fresh berries (strawberries, raspberries, blueberries, etc.)

Steps:

  • Heat oven to 350.
  • Blend eggs, sugar, salt and vanilla.
  • Gradually stir in scalded milk.
  • Pour into twelve 6 oz custard cups.
  • Sprinkle with nutmeg.
  • Place cups in 2 baking pans, 13 X 9 X 2.
  • Pour very hot water into pans to within 1/2 inch of tops of cups.
  • Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
  • Remove cups from water and chill.
  • Unmold and top with fresh sweetened berries.
  • May top with a dollop of whipped cream dusted with nutmeg or a sprig of mint, if desired.

BERRIES WITH LEMON CUSTARD SAUCE



Berries With Lemon Custard Sauce image

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

6 ounces fat-free lemon yogurt
2 egg yolks
5 tablespoons sugar
1 teaspoon cornstarch
1 pinch salt
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice
1 cup 1% low-fat milk
1/2 teaspoon vanilla
2 cups fresh mixed berries or 2 cups frozen mixed berries
4 sprigs of fresh mint

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

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