LUSCIOUS BERRIES WITH CUSTARD SAUCE
Steps:
- Cook whipping cream in 2-quart saucepan over medium heat 6-8 minutes or until cream just comes to a boil. Remove from heat.
- Combine sugar and cornstarch in bowl.
- Stir together sugar mixture and egg yolks with whisk in bowl 3-4 minutes or until mixture is light and creamy. Whisk hot whipping cream gradually into beaten egg yolk mixture. Return mixture to same saucepan; stir in vanilla. Cook over medium heat, stirring constantly, 3-4 minutes or until custard is thickened and coats back of metal spoon. Do not boil. Remove from heat; cool 20-25 minutes.
- Serve custard warm or cool over fresh berries.
Nutrition Facts : Calories 240 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 170 milligrams, Sodium 20 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Sugar grams, Protein 2 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.
BERRIES WITH WARM CUSTARD SAUCE
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
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 CUSTARD SAUCE FROM BETTER HOMES AND GARDENS
Categories Dairy
Number Of Ingredients 7
Steps:
- 1. For custard, 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. 2. 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. 3. To serve, divide berries among six dessert dishes. Spoon custard over berries. Makes 6 servings. *Sugar Substitute: We recommend Splenda� granular, Equal� packets, Equal� Spoonful, Sweet 'n Low� packets, or Sweet 'n Low� bulk. Be sure to use package directions to determine product amount equivalent to 1/4 cup sugar. Make-Ahead Directions: Prepare custard as directed through Step 3. Cover and chill for up to 24 hours. Serve as directed.
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.
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