Berries With Vanilla Custard Recipes

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BERRIES WITH VANILLA CUSTARD FOR TWO



Berries with Vanilla Custard for Two 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 2 servings.

Number Of Ingredients 5

1/2 cup half-and-half cream
1 large egg yolk
1 tablespoon sugar
1 teaspoon vanilla extract
1 cup fresh raspberries

Steps:

  • In a small saucepan, combine the cream, egg yolk and sugar. Cook and stir over medium heat until mixture reaches 160° and is thick enough to coat the back of a spoon. Remove from the heat; stir in vanilla. Chill until serving. Serve with raspberries.

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.

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.

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

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