SUMMER BERRIES WITH BAY LEAF CUSTARD
Make and share this Summer Berries With Bay Leaf Custard recipe from Food.com.
Provided by Chef Regina V. Smith
Categories Summer
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat together the egg yolks and sugar in a bowl with an electric mixer until thick and pale, about 3 minutes.
- Transfer yolk mixture to a 2 to 3 quart heavy saucepan and stir in the milk, cream, and bay leaves. Cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and the mixture registers 175 F on an instant read thermometer. Do not let it boil. This should take approximately 8 to 10 minutes.
- Remove mixture from the heat and cool the custard to room temperature in pan, stirring frequently to prevent a skin from forming on the top, about 1 hour.
- Discard bay leaves and serve the custard over the mixed berries.
Nutrition Facts : Calories 273.3, Fat 23.4, SaturatedFat 13.5, Cholesterol 246.8, Sodium 41.9, Carbohydrate 12.1, Sugar 10.6, Protein 4.6
SUMMER BERRIES ON A CLOUD OF CHANTILLY CREAM
Sweet ripe fresh berries nestled in airy clouds of Chantilly cream. Simple, yet elegant. This is a lovely light and romantic dessert that's gorgeous served in pretty dessert glasses or a glass trifle dish, strewn with pink rose petals.
Provided by BecR2400
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
- Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
- Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
- Top with a dollop of whipped cream and a berry.
- Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.
Nutrition Facts : Calories 276.9, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.7, Sodium 23.7, Carbohydrate 19.2, Fiber 1.4, Sugar 15.4, Protein 1.7
PEAR & BLACKBERRY CRUMBLE WITH BAY LEAF CUSTARD
Celebrate autumn with a comforting pear and blackberry crumble. A crunchy oat and nut topping and bay-infused custard make for a stunning dessert
Provided by Rosie Birkett
Categories Dessert
Time 1h
Number Of Ingredients 19
Steps:
- First, make the custard. Whisk the egg yolks in a bowl until just broken up - they shouldn't be frothy. Pour the milk and sugar into a saucepan and warm over a low heat, stirring to dissolve the sugar, until almost boiling. Add the bay leaves, remove from the heat, and leave to infuse for 10 mins. If the milk mixture has cooled after this time, briefly warm it up again until just steaming, then remove from the heat. Discard the bay leaves and pour a little of the mixture into the whisked egg yolks. Whisk in the splash of milk, then pour the yolk mixture into the milk pan, whisking continuously to combine. Cook over a low-medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, and silky smooth. Strain through a sieve and set aside. The custard can be served warm or cold - you can chill it at this stage, or set aside to reheat later.
- For the crumble topping, combine the flour, sugar, oats, pumpkin seeds, almonds, hazelnuts, spices and a pinch of salt in a bowl, then pour over the butter. Mix well. Heat the oven to 200C/180C fan/gas 6.
- Butter a large ceramic baking dish. Combine the pears, sugar, lemon juice, cinnamon and knob of butter in a medium pan, then set over a low heat. Cook for 4-5 mins, gently stirring, until the pears have released some juice and are slightly softened, but not falling apart. Remove from the heat and tip into the dish along with half the cooking juices released into the pan. Dot the blackberries among the filling.
- Scatter the crumble topping all over the filling, then bake for 25-30 mins until golden, crisp and bubbling at the edges. Leave to stand for 10 mins before serving with the custard, alongside the remaining pan juices.
Nutrition Facts : Calories 813 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 64 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
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