FRESH FRUIT WITH VANILLA CUSTARD SAUCE
This makes a luscious light dessert, a change from all the heavy dishes over the holidays. Looks wonderful in a stemmed glass. Any fresh fruit can be used.
Provided by Derf2440
Categories Dessert
Time 55m
Yield 3 cups
Number Of Ingredients 11
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.
PEACHES IN CUSTARD SAUCE
Make and share this Peaches in Custard Sauce recipe from Food.com.
Provided by pebbles4ann
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut peaches into chunks. Place milk and
- water in a bowl. Add nutmeg and dry
- pudding mix. Beat slowly til smooth. Stir.
- in peaches. Cover and chill overnight.
- .
Nutrition Facts : Calories 278.9, Fat 8.4, SaturatedFat 5, Cholesterol 30.5, Sodium 468.9, Carbohydrate 44.4, Fiber 1.7, Sugar 32.6, Protein 8.2
VANILLA CUSTARD SAUCE
Categories Sauce Dairy Egg Dessert Quick & Easy Vanilla Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.
- Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.
- Chill until cold.
TROPICAL-FRUIT CUSTARD SAUCE
Provided by Craig Claiborne
Categories condiments, sauces and gravies
Time 15m
Yield About two cups
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 66 milligrams, Sugar 45 grams
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