BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE
You could use a combination of berries (raspberries, blueberries and blackberries in equal parts) in this crisp, but it especially sings with just blackberries. (Wild blackberries, if you can find them, are even better.) Cardamom perfumes the accompanying rich custard sauce. The warm, musky spice adds a flavor that's perfect with berries. The crisp needn't be served piping hot straight from the oven; it's delicious served at room temperature or just slightly warm.
Provided by David Tanis
Categories custards and puddings, dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the topping: Put flour, sugar, butter and ground cardamom in a medium bowl. Using your fingertips, work ingredients together until the mixture resembles wet sand with a few stray pebbles. (The topping can be made in advance and refrigerated for 1 week or frozen for up to 2 months.)
- Heat oven to 400 degrees. Toss the blackberries with ½ cup/100 grams sugar and transfer the mixture to an 8-inch square baking dish.
- Sprinkle topping over berries loosely, and transfer to the oven. Bake for 30 to 40 minutes, until the topping is well browned. Let cool for 10 minutes, or serve at room temperature.
- As the crisp bakes, make the custard sauce: Put half-and-half and sugar in a small saucepan over medium-high heat. Add the cardamom seeds and bring to just under a simmer, stirring. Put yolks in a bowl and whisk until smooth, then whisk in 1 cup of hot half-and-half mixture. Pour the contents of the bowl back into the saucepan and cook, whisking, on a very low flame until the mixture barely thickens, about 5 minutes. Strain through a fine-mesh sieve. Serve sauce hot, or let cool and refrigerate until ready to use. (Sauce can be made up to 2 days in advance.)
- To serve, scoop large spoonfuls of crisp into individual shallow bowls. Ladle the sauce around each serving or pass the sauce at the table.
BAKED VANILLA CUSTARD WITH BERRIES
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
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
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 (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.
SKILLET CUSTARD WITH BERRY SAUCE
This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!
Provided by Genlisae
Categories Custards and Puddings
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
- Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
- Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 20.8 g, Cholesterol 214.4 mg, Fat 13.1 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 146.5 mg, Sugar 10.5 g
SKILLET CUSTARD WITH BERRY SAUCE
This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!
Provided by Genlisae
Categories Custards and Puddings
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
- Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
- Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 20.8 g, Cholesterol 214.4 mg, Fat 13.1 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 146.5 mg, Sugar 10.5 g
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