Best Vanilla Custard With Raspberry Mash Recipes
BAKED RASPBERRY CUSTARD
With a prep time that clocks in at just 10 minutes, this fruit-filled dessert is ideal for gatherings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
- In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
- Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.
Nutrition Facts : Calories 254 g, Fat 11 g, Fiber 3 g, Protein 6 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.
RED RASPBERRY PIE WITH VANILLA CUSTARD SAUCE
This red raspberry pie has been the signature dessert for many years at the Pines Tavern in Gibsonia, Pa. Note: The dough for the pie crust has to chill for an hour and this is not included in prep time.
Provided by CookingONTheSide
Categories Pie
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- For crust, blend flour, sugar, cinnamon and salt in food processor.
- Add shortening and butter and cut in, using pastry blender or turning food processor on and off until mixture resembles coarse meal.
- Blend in enough ice water to form moist clumps.
- Gather dough in a ball.
- Divide in half.
- Flatten each piece into a disk.
- Wrap in plastic wrap; chill for an hour before rolling out.
- For filling, mix all ingredients very well.
- Roll out bottom crust and fit into a 9-inch pie pan.
- Place raspberry filling on top (it seems like a lot, but play with it and pile those berries in there).
- Cover with top crust.
- Cut small slash in top to vent steam.
- Place pie on cookie sheet.
- Bake at 350 degrees until top is golden brown and juices bubble, about 1 hour.
- For sauce, in top of a double boiler, slightly beat egg.
- Mix in sugar and flour, then gradually stir in milk.
- Cook over simmering water until mixture is slightly thickened, about 10 to 15 minutes.
- Cool to room temperature, then add vanilla and salt.
- Refrigerate.
- This makes 2 1/2 cups of sauce.
- Serve sauce with pie.
Nutrition Facts : Calories 612, Fat 22.2, SaturatedFat 10.1, Cholesterol 49.8, Sodium 210.7, Carbohydrate 99.5, Fiber 6, Sugar 65.3, Protein 6.5
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