Tropical Fruit Custard Sauce Recipes

VANILLA CUSTARD SAUCE

Steps:

• Prepare your bowls. You want to place a fine-mesh sieve over a medium metal bowl. And then fill a large bowl with ice water. Set them aside.
• Combine your wet ingredients. In a medium bowl, whisk together the sugar, egg yolks, and salt.
• Heat milk and cream. You want to heat the milk and cream over medium heat until steaming. Do not let it boil.
• Add heated milk/cream to egg mixture. Add the heated milk/cream to the egg mixture gradually, so as not to scramble the eggs. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon and holds a trail when you drag your finger through it, about 10 to 20 minutes.
• Strain the custard. Strain the custard through the sieve. And place that bowl of strained custard into the bowl of ice water and whisk until the mixture is about 70F. Add vanilla. Loosely cover it and refrigerate the custard until it's chilled (about 3 to 4 hours).

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. 

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.

TROPICAL-FRUIT CUSTARD SAUCE

Steps:

• Peel the mangoes or papayas and discard the skins. The flesh should be quite soft. Put the flesh into a food mill and turn the handle to strain the pulp. Discard the seeds. There should be slightly more than one cup of pulp. Put the pulp into the container of a food processor and blend thoroughly. Set aside.
• Put the milk into a saucepan and add the vanilla. Bring to the boil and remove from heat.
• Put the yolks in a mixing bowl and add the sugar. Beat rapidly with a wire whisk or electric mixer. Beat until light and fluffy. Gradually add the hot milk, beating vigorously. Pour this mixture into a saucepan and continue beating. Cook over low to medium heat (it is best if a heat pad is used) beating constantly. Cook the sauce, stirring, until it reaches 185 degrees on a candy thermometer or until it coats a wooden spoon. It must be thickened and custardlike.
• Meanwhile, prepare a bowl of ice and set the saucepan in it.
• Stir occasionally, until cooled. Stir in the cream or creme fraiche and the mango or papaya puree. Serve with chocolate-pecan cake.

CHOCOLATE-PECAN CAKE WITH TROPICAL-FRUIT CUSTARD SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Butter the inside of a nine-inch cake pan. Place a round of parchment or waxed paper, cut to fit, in the bottom of the pan. Butter the round of paper. Add about one tablespoon of flour to the buttered pan and shake it around to coat the bottom and sides of the pan. Shake out excess.
• Combine the cream and four tablespoons of butter in a saucepan. When the mixture simmers, add all the chocolate and stir around the bottom and sides until melted. Remove from the heat and let stand.
• Break the eggs into a heat-proof earthenware or metal mixing bowl. Stir in the sugar and vanilla. Place the bowl over - not in - a basin of simmering water, beating the mixture vigorously with a wire whisk.
• After about one minute, when the eggs are warm and not overly heated, remove the bowl from the basin and beat with an electric mixer.
• Continue beating until the mixture is tripled in volume and reaches room temperature, about 7 to 10 minutes.
• Scrape about one-third of the chocolate mixture into a large mixing bowl. Add about one-third of the egg mixture and blend well with a spatula. Add the remaining egg mixture and fold it in. Fold in the remaining chocolate mixture and stir in the pecans.
• Pour the batter into the prepared pan. Smooth over the top.
• Place the cake pan in a larger pan and pour boiling water around the cake pan. Place in the oven and bake 45 to 50 minutes or until a cake tester inserted in the center of the cake comes out clean.
• Remove the cake from the oven and let it sit in the water bath about 30 minutes. Remove the cake from the water bath and wipe off the bottom of the pan. Invert the cake onto a platter, remove the round of paper and let stand to room temperature. Serve with tropical-fruit custard sauce.