NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES
Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
- Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
- Refrigerate, uncovered, until set, at least 3 hours.
- As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
- To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
STRAWBERRY SNOW
Known in Finnish as Mansikkalumi, this is similar in texture to a mousse. It is quite simple to prepare and very light in texture, making it an excellent finish to a big meal.
Provided by Irmgard
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the gelatin over the water and allow to soften for 5 minutes.
- Heat 1 cup crushed strawberries to the boiling point, add the gelatin and stir until dissolved.
- Chill until the mixture begins to set around the edges of the bowl.
- Whip the egg whites until soft peaks form and gradually whip in the sugar.
- Fold into the strawberry mixture, then add the remaining crushed strawberries and whipped cream.
- Serve immediately in individual glass dishes and decorate each serving with a whole strawberry.
- Note: This dessert may also be served frozen. Pour the mixture into freezer trays and freeze.
Nutrition Facts : Calories 239.8, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 57, Carbohydrate 22.5, Fiber 1.2, Sugar 19.6, Protein 5.6
STRAWBERRY SNOW
You'll want an avalanche of this delicious snow. This recipe was given to me by a friend, Anne. It was a highlight of the menu for my oldest daughter's 21st birthday. Very easy and quick to make. For those who use imperial measure, 500 grams is just over a pound. Please see the note at the bottom.
Provided by Leggy Peggy
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Puree strawberries in a food processor or blender.
- Combine strawberry puree, egg whites and sugar in a bowl and beat until stiff and glossy.
- Add vanilla to cream, and whip mixture until peaks form.
- Gently fold cream mixture into strawberry mixture.
- Spoon into a serving bowl and garnish with strawberry slices and mint (if desired).
- Cover with plastic wrap and refrigerate until you are ready to serve.
- This can be made a day ahead. Good luck keeping everyone else in the house out of it.
- Note: A recent reviewer had trouble getting the mixture to set like a pudding. I should have stated that this recipe does not work if you beat the egg whites separately. The strawberry puree, egg whites and sugar need to be beaten together for this to work properly. I know this only because I tried it the other way once by mistake.
Nutrition Facts : Calories 127.2, Fat 5.7, SaturatedFat 3.4, Cholesterol 20.4, Sodium 20.2, Carbohydrate 18.5, Fiber 1.4, Sugar 16.1, Protein 1.7
BERRIES WITH CUSTARD SAUCE
Although it's simple to make, this dessert is the No. 1 favorite at my house. And when I serve it to guests, I'm always asked for the recipe. You can use strawberries, raspberries, blueberries, blackberries-whatever's in season.-Sally Kendrick, Bishop, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 cups sauce.
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Add a small amount to eggs; return all to pan, stirring constantly. Cook and stir for 2-1/2 minutes or until mixture reaches 160°., Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving. Serve over berries.
Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
BLUEBERRY BREAD PUDDING WITH CUSTARD SAUCE
Blueberries are so yummy, especially in this dessert! Cook time includes time for makeing sauce. The sweet dessert known as Bread pudding (not be confused with bread and butter pudding) is rather more popular in the UK than in the US, but it is hardly unknown in America, especially in the south. Bread Pudding has been around a long time. It's been around in England since the 13th century. It has its origins as a source of food for the poorer elements of society, and was in fact called "Poor Man's Pudding".
Provided by Sharon123
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
- Combine next 4 ingredients in a large bowl; beat well.
- Add bread cubes, and let stand 5 minutes.
- Fold in blueberries and lemon rind; spoon into prepared dish.
- Bake at 350* for 35 minutes or until lightly browned and puffed.
- Serve warm with Custard Sauce.
- Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
- Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
- Bring water in bottom of double boiler to a boil.
- Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
- Cool slightly.
- Add vanilla and lemon rind.
- Yield: 1 1/3 cups.
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
LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE
Provided by Andrea Albin
Categories Milk/Cream Mixer Egg Dessert Quick & Easy Lemon Basil Spring Chill Candy Thermometer Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Make snow pudding:
- Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
- Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
- Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
- Make custard while snow pudding sets:
- Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
- Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
- Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
- Assemble dessert:
- Spoon snow pudding into glasses or bowls and top with custard sauce.
BANANA SUNDAE WRAPS WITH CUSTARD SAUCE
A fun twist on an old favorite. Kid friendly, but equally impressive as an elegant dessert for a dinner party. Hope you enjoy this dessert creation as much as we do... Give these yummy treats a try!
Provided by rsarahl
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare Custard Sauce: In a medium heavy saucepan, bring milk to a simmer.
- Meanwhile, in a medium bowl, whisk together egg, sugar, cornstarch and salt until pale yellow.
- Gradually whisk hot milk into egg mixture, return to saucepan.
- Cook, stirring constantly, over low heat until custard coats the back of a spoon.
- Transfer to a clean bowl, cool to room temperature and refrigerate until chilled.
- Prepare Egg Rolls: Peel bananas; quarter lengthwise.
- Lay egg roll wrappers on a flat surface with point facing you.
- Arrange 2 banana quarters on center of wrapper.
- Sprinkle with 1/2 tablespoon chocolate chips and 1 large marshmallow that's been halved or 4 mini marshmallows.
- Sprinkle with cinnamon.
- Fold and seal as directed on egg roll package.
- Repeat with remaining wrappers.
- In a deep skillet, pour oil 2 inches deep.
- Heat to 365 degrees F.
- Fry banana rolls one at a time, for 1 to 1 1/2 minutes or until deep golden brown.
- Drain well on paper towels; keep warm in a 250 degree F oven until all are fried.
- Serve warm with custard sauce and a scoop of vanilla ice cream, if desired.
Nutrition Facts : Calories 288.9, Fat 4.9, SaturatedFat 2.4, Cholesterol 35.4, Sodium 259.7, Carbohydrate 56.3, Fiber 2.8, Sugar 26.9, Protein 7
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