CUSTARD SAUCE HOMEMADE....QUICK AND EASY
You can serve this hot or cold. Great over cobblers, slumps, grunts, pies, cakes, puddings, waffles, pancakes etc. Actually over most anything, that you would serve whipped cream on. A family recipe I have been using for many years.
Provided by Nancy J. Patrykus
Categories Other Sauces
Time 15m
Number Of Ingredients 4
Steps:
- 1. Combine milk, sugar, eggs,and vanilla. Whisk well. Pour into top of a double boiler. Whisk continuously over gently boiling water until thickened. Watch continuously for a very thick cream look.
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
VANILLA CUSTARD SAUCE
This recipe for vanilla custard sauce is from Emily Luchetti's "Classic Stars Desserts." Use it to make Pear Charlotte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath; set aside.
- In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
- Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds from pod halves into the milk using the tip of a knife. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.
- Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.
- Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.
CUSTARD SAUCE
I serve this sauce, along with my recipe #56293 for Rum Sauce (which is VERY rich) over my Christmas Pudding. Its also good over other puddings & fruit.
Provided by CountryLady
Categories Sauces
Time 18m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients, except vanilla, in a heavy pot.
- Cook, over medium heat, stirring constantly, until mixture thickens& will coat the back of a spoon.
- Remove from heat.
- Stir in vanilla& refrigerate in a covered container.
Nutrition Facts : Calories 521.8, Fat 35.2, SaturatedFat 21.2, Cholesterol 230.3, Sodium 315.1, Carbohydrate 42.8, Fiber 0.1, Sugar 25.9, Protein 10
HOMEMADE CUSTARD
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
- Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.
Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
DESSERT CUSTARD SAUCE
No need to stand over the stove to make a custard sauce. Bunny Richardson of Russellville, Alabama created this streamlined version. Goes great over fresh fruit or cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, beat 1 cup milk and pudding mix on medium speed for 2 minutes. Add the cream, sugar, vanilla and remaining milk; beat on low speed for 2 minutes., Transfer to a pitcher; refrigerate 1-2 hours before serving.
Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 107mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
VANILLA CUSTARD SAUCE
This is a recipe from Bon Appetit, October 1998, one that is so delicious that it needs no tweaking...the combination of these simple ingredients creates perfect kitchen alchemy. Decadent in the extreme, save it for those special occasions when you really want to WOW. One of the many reviews on that site used two capfuls of pure vanilla extract instead of the vanilla bean, but since I used a vanilla bean I can not vouch for this substitution.
Provided by Sweet Baboo
Categories Dessert
Time 15m
Yield 2 1/2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Place whipping cream in heavy medium saucepan.
- Scrape in seeds from vanilla bean: add pod.
- Bring cream to a simmer.
- Whisk egg yolks and sugar in medium metal bowl to blend.
- Gradually whisk in hot cream mixture.
- Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leave path when drawn across the back of a spoon, about 4 minutes (DO NOT BOIL).
- Strain.
- Cover and refrigerate custard sauce until cold, about 3 hours.
- Can be prepared 1 day ahead. Keep refrigerated.
Nutrition Facts : Calories 269.2, Fat 24.3, SaturatedFat 14.5, Cholesterol 173.7, Sodium 26.8, Carbohydrate 11.4, Sugar 9.5, Protein 2.6
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