CHOCOLATE-PECAN CAKE WITH TROPICAL-FRUIT CUSTARD SAUCE
Provided by Craig Claiborne
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Butter the inside of a nine-inch cake pan. Place a round of parchment or waxed paper, cut to fit, in the bottom of the pan. Butter the round of paper. Add about one tablespoon of flour to the buttered pan and shake it around to coat the bottom and sides of the pan. Shake out excess.
- Combine the cream and four tablespoons of butter in a saucepan. When the mixture simmers, add all the chocolate and stir around the bottom and sides until melted. Remove from the heat and let stand.
- Break the eggs into a heat-proof earthenware or metal mixing bowl. Stir in the sugar and vanilla. Place the bowl over - not in - a basin of simmering water, beating the mixture vigorously with a wire whisk.
- After about one minute, when the eggs are warm and not overly heated, remove the bowl from the basin and beat with an electric mixer.
- Continue beating until the mixture is tripled in volume and reaches room temperature, about 7 to 10 minutes.
- Scrape about one-third of the chocolate mixture into a large mixing bowl. Add about one-third of the egg mixture and blend well with a spatula. Add the remaining egg mixture and fold it in. Fold in the remaining chocolate mixture and stir in the pecans.
- Pour the batter into the prepared pan. Smooth over the top.
- Place the cake pan in a larger pan and pour boiling water around the cake pan. Place in the oven and bake 45 to 50 minutes or until a cake tester inserted in the center of the cake comes out clean.
- Remove the cake from the oven and let it sit in the water bath about 30 minutes. Remove the cake from the water bath and wipe off the bottom of the pan. Invert the cake onto a platter, remove the round of paper and let stand to room temperature. Serve with tropical-fruit custard sauce.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 70 milligrams, Sugar 25 grams, TransFat 0 grams
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
FAMILY FAVORITE 24 HOUR FRUIT SALAD
This old-fashioned fruit salad can be made any time of year. Cool, creamy, and fluffy, you'd never guess it's made with canned fruit. The combination of fruit gives it a tropical feel. Sweet and creamy, the homemade custard is the perfect base for this fruit salad. Marshmallows soak all the goodness from the custard sauce....
Provided by Cecelia Anderson
Categories Fruit Desserts
Time 10m
Number Of Ingredients 14
Steps:
- 1. Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup.
- 2. To make custard for fruit salad: In a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. *Note: as a rule, I used apple cider vinegar*
- 3. Cook and stir over low heat, whisking or stirring constantly, for about 6 minutes or until the mixture thickens slightly and coats a metal spoon. It may take a little longer than 6 minutes, but when it coats the spoon it is ready. (Yes you will smell the vinegar, but don't worry, the custard will taste delicious). Cool to room temperature.
- 4. In a 3 quart bowl, combine pineapple chunks, fruit cocktail, mixed fruit, and marshmallows.
- 5. Pour custard over; mix fruit mixture gently. (I generally make this up in a glass rectangular baking pan.)
- 6. In a large bowl, to make the whipped cream do the following: Mix 1 envelope of Dream Whip, 1/2 cup cold milk, and 1/2 teaspoon vanilla. Beat on low speed until blended. Then beat on high speed for 4 minutes until topping thickens and form peaks.
- 7. Fold whipped cream into fruit mixture. Cover with some Saran Wrap and refrigerate 24 hours or overnight. Makes 10 to 12 servings.
BUTTERMILK PANNA COTTA WITH TROPICAL FRUIT
Categories Dairy Fruit Dessert Kiwi Mango Papaya Winter Chill Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Pour 2 tablespoons water into small custard cup; sprinkle unflavored gelatin over. Let stand until gelatin softens, approximately 10 minutes.
- Combine whipping cream and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Cool mixture to room temperature, about 45 minutes.
- Stir buttermik and vanilla extract into cream mixture. Pour mixture through fine strainer into 4-cup measuring cup. Divide mixture among six 3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day.
- Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon fruit mixture around each panna cotta and serve.
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.
More about "tropical fruit custard sauce recipes"
HOW TO MAKE PASSION FRUIT CURD - THE FLAVOR BENDER
From theflavorbender.com
FRUIT CUSTARD RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
FRUIT CUSTARD | EASY HEALTHY FRUIT CUSTARD RECIPE
From vegrecipesofindia.com
RICH VANILLA CUSTARD SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRESH FRUIT SALAD WITH CREAMY CUSTARD SAUCE - PAULA …
From pauladeen.com
TROPICAL FRUIT TRIFLE | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
TROPICAL FRUIT TRIFLE | KITCHN
From thekitchn.com
FRUIT CUSTARD RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
VANILLA CUSTARD SAUCE (AKA CREME ANGLAISE) - BOSTON …
From bostongirlbakes.com
HOW TO MAKE FRUIT CUSTARD RECIPE WITH VIDEO - BLEND WITH SPICES
From blendwithspices.com
FRUIT CUSTARD RECIPE, FRUIT SALAD WITH CUSTARD SAUCE
From cookingandme.com
CHERRY BERRY BREAKFAST CUSTARD RECIPE - REAL SIMPLE
From realsimple.com
FRUIT TRIFLE RECIPE - AMIRA'S PANTRY
From amiraspantry.com
FRUIT CUSTARD - SPICE UP THE CURRY
From spiceupthecurry.com
40 TROPICAL FRUIT RECIPES TO HELP YOU ESCAPE | TASTE OF …
From tasteofhome.com
TROPICAL-FRUIT CUSTARD SAUCE RECIPE - NYT COOKING
From cooking.nytimes.cf
TROPICAL FRUIT TART - BAKED BREE
From bakedbree.com
CLASSIC ENGLISH CUSTARD SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love
Related Search