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
BLUEBERRY CUSTARD
The soft, warm texture of the custard is something gentle for the waking tummy and tongue. It only takes a few minutes to prepare -- great for dessert, too! Drizzle with hot jam or maple syrup. In the summer, garnish with fresh raspberries and mint from the garden!
Provided by CARNS
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
- In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
- Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 26.3 g, Cholesterol 203.5 mg, Fat 11 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 5.3 g, Sodium 278.2 mg, Sugar 17.5 g
BAKED CUSTARD FOR TWO
Alpha Wilson, a field editor from Rosewell, New Mexico, shares a sweet treat she and husband Thomas (pictured at far right) enjoy frequently-Baked Custard for Two.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined. , Pour into 2 ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350° until a knife comes out clean, 35 minutes.
Nutrition Facts : Calories 189 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
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VANILLA CUSTARD CRUMBLE WITH MIXED BERRIES RECIPE
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- To prepare crumble, place wafers in a food processor; pulse 15 times or until fine crumbs form. Add 2 tablespoons butter, and pulse 4 times or until mixture resembles coarse meal. Add vanilla extract and egg white, and pulse just until moist. Spread crumb mixture onto a baking sheet coated with cooking spray, pressing gently. Bake at 300° for 27 minutes or until golden, and let stand 10 minutes. Crumble and set aside.
- To prepare custard, heat the milk and vanilla bean over medium-high heat in a large, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Remove from heat, and let stand 30 minutes. Remove vanilla bean from pan. Scrape the seeds from vanilla bean, and add seeds to milk mixture. Discard bean. Add sugar, cornstarch, and salt to milk mixture, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat.
- Place egg yolks in a medium bowl, and stir with a whisk. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; add 1 teaspoon butter, stirring until butter melts. Place pan in a large ice-filled bowl for 30 minutes or until the mixture comes to room temperature, stirring occasionally. Cover and chill 8 hours or until set. Combine the berries. Place 1/4 cup crumble in each of 8 (8-ounce) custard cups, and top each serving with 1/4 cup custard. Spoon 2 tablespoons berry mixture over each serving.
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- Cook whipping cream in 2-quart saucepan over medium heat 6-8 minutes or until cream just comes to a boil. Remove from heat.
- Stir together sugar mixture and egg yolks with whisk in bowl 3-4 minutes or until mixture is light and creamy. Whisk hot whipping cream gradually into beaten egg yolk mixture. Return mixture to same saucepan; stir in vanilla. Cook over medium heat, stirring constantly, 3-4 minutes or until custard is thickened and coats back of metal spoon. Do not boil. Remove from heat; cool 20-25 minutes.
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