Berries In Custard Sauce Recipes

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.

Steps:

• For the cream: In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have a mixing bowl ready that will fit over the top of the pan but not sink all the way in.
• Put the egg yolks in the mixing bowl off heat. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
• For the orange liqueur raspberries: Add the raspberries, confectioners' sugar, orange liqueur and orange zest to a bowl and mix together. Let macerate for 1 hour.
• To assemble: Pile the fruit into 6 individual martini glasses and top with the cream. Crush a cookie over each one and garnish with mint.

Steps:

• Cook's Note: For a nonalcoholic version, substitute the port with 1/4 cup white grape juice mixed with 1/2 teaspoon vanilla extract.
• In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar. Allow to sit and macerate while you prepare the zabaione.
• Bring a small pot of water to a boil over medium heat. In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale. Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port. Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes. Remove from the heat.
• Divide half the berries among 4 serving glasses. Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately.

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.

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.

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.

Steps:

• In a small saucepan, combine the cream, egg yolk and sugar. Cook and stir over medium heat until mixture reaches 160° and is thick enough to coat the back of a spoon. Remove from the heat; stir in vanilla. Chill until serving. Serve with raspberries.

Steps:

• Beat eggs in a small bowl, set aside. In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Stir a small amount into eggs; return all to pan, stirring constantly. Cook and stir for 2 1/2 minutes or until mixture reaches 160 degrees.
• 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 -- strawberries, blueberries, raspberries (whatever mix of berries you prefer).
• Yield: About 2 cups of sauce. Recipe did not state how much berries to use, so I but an estimated amount in the recipe.
• I think it would be really good with angel food cake or shortcake.

Steps:

• in 2 qt saucepan cook cream over medium heat until just comes to a boil.
• remove from heat.
• meanwhile in medium bowl gradually whisk sugar and cornstrach into egg yolks. whisk until mixture is light and creamy.
• gradually whisk hot cream into beaten egg yolks. return mixture to same saucepan, stir in vanilla.
• cook over medium heat, stirring constantly, until custard is thick enough to coat back of metal spoon (DO NOT boil because eggs will curdle).
• serve warm or cool over fresh berries.

Steps:

• Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
• In a medium saucepan whisk together the egg yolks and sugar.
• Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
• Whisk in the milk over medium heat.
• Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding - about 5-8 minutes.
• Bring it up TO the boiling point but DO NOT let it boil.
• Remove when it is thickened and immediately pour into a bowl.
• Stir in vanilla, let mixture cool for 15 minutes.
• Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
• To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.

Steps:

• In a heavy medium saucepan, combine sugar (if using), cornstarch, and salt.
• Stir in milk. Cook and stir, over medium heat, until thickened and bubbly.
• Cook and stir for 2 minutes more. Remove from heat.
• Gradually whisk about half of the hot mixture into the beaten egg yolks.
• Return all of the egg yolk mixture to the saucepan. Cook and stir, over medium heat, just until mixture is bubbly. Remove from heat.
• Quickly cool the custard by placing the saucepan into a bowl half-filled with ice water for 3 minutes, stirring constantly.
• Strain mixture through a fine mesh sieve into a medium bowl.
• Stir in sugar substitute (if using) and vanilla.
• Cover the surface with plastic wrap.
• Chill for 2 to 24 hours.
• To serve, divide berries among 6 dessert dishes.
• Spoon custard over berries.

Steps:

• Make the topping: Put flour, sugar, butter and ground cardamom in a medium bowl. Using your fingertips, work ingredients together until the mixture resembles wet sand with a few stray pebbles. (The topping can be made in advance and refrigerated for 1 week or frozen for up to 2 months.)
• Heat oven to 400 degrees. Toss the blackberries with ½ cup/100 grams sugar and transfer the mixture to an 8-inch square baking dish.
• Sprinkle topping over berries loosely, and transfer to the oven. Bake for 30 to 40 minutes, until the topping is well browned. Let cool for 10 minutes, or serve at room temperature.
• As the crisp bakes, make the custard sauce: Put half-and-half and sugar in a small saucepan over medium-high heat. Add the cardamom seeds and bring to just under a simmer, stirring. Put yolks in a bowl and whisk until smooth, then whisk in 1 cup of hot half-and-half mixture. Pour the contents of the bowl back into the saucepan and cook, whisking, on a very low flame until the mixture barely thickens, about 5 minutes. Strain through a fine-mesh sieve. Serve sauce hot, or let cool and refrigerate until ready to use. (Sauce can be made up to 2 days in advance.)
• To serve, scoop large spoonfuls of crisp into individual shallow bowls. Ladle the sauce around each serving or pass the sauce at the table.

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 small amount of mixture to the eggs.
• Return all to pan, stirring constantly.
• Cook and stir for 2 1/2 minutes or until mixture reaches 160 degrees.
• Remove from 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.

Steps:

• To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
• Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
• Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.