Fresh Fruit With Vanilla Custard Sauce Recipes

EASY VANILLA SAUCE RECIPE | BREAD PUDDING SAUCE

Steps:

• Add the milk and half and half to a pot and bring to a slight simmer. Remove from heat.
• Whisk egg yolks and sugar together in a medium bowl. Slowly ladle all the warm milk mixture into the egg yolk mixture while whisking quickly. Adding it too quickly will cook the egg yolks and cause the sauce to curdle.
• Return to the mixture to the pot and heat over medium low until the sauce thickens and coats the back of a spoon. About 5 to 6 minutes. Remove from heat, add the vanilla once it cools.
• Strain the sauce if desired. Serve warm or chill in the refrigerator.

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. 

VANILLA CUSTARD FRUIT TART

Steps:

• Gather the ingredients.
• Process the flour and butter in a food processor until coarse crumbs form.
• With the motor running, add the water and lemon zest through the feed tube and process until the dough leaves the sides of the bowl.
• Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
• Gather the ingredients.
• Place the flour and butter into a medium bowl.
• Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
• Add the water and lemon zest. Stir until the dough holds together.
• Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
• Press the prepared tart dough evenly into the bottom and up the sides of a 9- or 10-inch tart pan with a removable bottom. Freeze for 20 to 30 minutes until very firm.
• Preheat the oven to 425 F. Using a fork, prick the bottom of the tart shell at 1-inch intervals.
• Line the pastry snugly with foil.
• Bake 12 to 15 minutes until crust is set and just beginning to brown.
• Remove the foil and bake until the crust is golden brown, 10 to 12 additional minutes. Set the crust on a wire rack and cool completely.
• Gather the ingredients.
• In a medium saucepan, mix the sugar, flour, and salt. Whisk in the milk until the mixture has a smooth texture. Make sure the whisk reaches the corners of the pan.
• Bring to a gentle boil over medium heat and, whisking constantly, boil for 4 to 5 minutes until the mixture thickens. Remove the pan from the heat.
• In a small bowl, whisk the egg yolks.
• Gradually whisk in about 1 cup of the hot milk mixture.
• Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat.
• Add the butter and vanilla and stir until the butter is melted.
• Strain the custard through a fine sieve set over a medium bowl.
• Place plastic wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, about 1 hour.
• Gather the shell, custard, fruit, and preserve.
• In a small saucepan over medium heat, warm the preserve until slightly thinner in consistency, about 5 minutes.
• ​ Stir the chilled custard and spread it into the prepared crust.
• Top with the fresh fruit of your choice.
• Brush the fruit with the preserve. Serve the tart right away or refrigerate, covered, for up to 24 hours. Enjoy.

BERRIES WITH VANILLA CUSTARD

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.

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.

FRESH FRUIT WITH VANILLA CUSTARD SAUCE

Steps:

• Scald milk in a large saucepan over medium heat (do not allow milk to boil), set aside.
• Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended.
• Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes.
• Immediately pour sauce into a large bowl, stir with a wire whisk until cool.
• Stir in vanilla and salt, cover and chill 2 hours.
• Serve over fresh fruit.