Berries With Custard Sauce Recipes

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:

• 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 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:

• 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:

• 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:

• 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:

• 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.