BERRIES WITH ITALIAN CUSTARD
Steps:
- Cook's Note: For a nonalcoholic version, substitute the port with 1/4 cup white grape juice mixed with 1/2 teaspoon vanilla extract.
- In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar. Allow to sit and macerate while you prepare the zabaione.
- Bring a small pot of water to a boil over medium heat. In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale. Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port. Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes. Remove from the heat.
- Divide half the berries among 4 serving glasses. Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately.
BERRIES WITH LEMON CUSTARD SAUCE
Make and share this Berries With Lemon Custard Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
- In a medium saucepan whisk together the egg yolks and sugar.
- Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
- Whisk in the milk over medium heat.
- Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding - about 5-8 minutes.
- Bring it up TO the boiling point but DO NOT let it boil.
- Remove when it is thickened and immediately pour into a bowl.
- Stir in vanilla, let mixture cool for 15 minutes.
- Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
- To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.
Nutrition Facts : Calories 262.5, Fat 2.9, SaturatedFat 1.2, Cholesterol 98.3, Sodium 98.6, Carbohydrate 55.5, Fiber 2.8, Sugar 22.8, Protein 6.8
BERRY CUSTARD PIE
Berries in a light custard sauce. Unbelievably easy to make, with an incredibly decadent taste. Despite that, this recipe is ultra low fat. Can also be made with peaches, or a combination of peaches and raspberries.
Provided by Lea Conner
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Combine baking mix, 1 1/2 tablespoons sugar, milk, and lemon zest. Press with floured fingers into the bottom and up the sides of a pie dish that has been sprayed with a nonstick cooking spray. Sprinkle berries onto crust.
- Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract. Pour over fruit. Cover edges of crust with foil.
- Bake at 450 degrees F (230 degrees C) for 10 minutes. Turn heat down to 350 degrees F (175 degrees C), and bake for 30 minutes, or until center is set.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 35.7 g, Cholesterol 3.5 mg, Fat 0.7 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 320.2 mg, Sugar 19 g
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.
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.
CLASSIC TRIFLE WITH BERRIES OR CITRUS
Trifles are as adaptable as desserts get. As long as you have layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream on top, they make festive desserts that you can vary as much as you like. While most trifles are boozy - the cake soaked with sherry or other spirits - orange juice makes a fine alternative, especially if you pair it with syrupy sugared orange segments. Or go more traditional, and use berries and sherry. This trifle is more about the interplay of soft vanilla-scented custard, whipped cream and fruit, with only one layer of cake at the bottom of the dish. If you'd like a higher cake-to-custard ratio, add more ladyfingers as directed in Step 9. And don't neglect the garnish. Topping the trifle with sliced almonds or amaretti lends crunch and looks pretty, too.
Provided by Melissa Clark
Categories parfaits and trifles, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
- In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
- Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
- Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
- Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
- Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
- To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
- Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
- Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
- When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)
BERRIES WITH WARM CUSTARD SAUCE
Stop and take another look! This quick-to-fix custard sauce isn't one of the fat-laden recipes you might be used to seeing. In fact, it's cholesterol free and fat free!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Mix all ingredients except berries in 2-quart heavy saucepan. Heat over low heat, stirring constantly, just until mixture is warm.
- Beat with electric mixer on medium speed 10 minutes or until mixture is doubled in volume. Immediately serve over berries. Refrigerate any remaining sauce.
Nutrition Facts : Calories 40, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg
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
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