Best 5 Fresh Fruit With Vanilla Custard Sauce Recipes

LUSCIOUS BERRIES WITH CUSTARD SAUCE

Steps:

• Cook whipping cream in 2-quart saucepan over medium heat 6-8 minutes or until cream just comes to a boil. Remove from heat.
• Combine sugar and cornstarch in bowl.
• Stir together sugar mixture and egg yolks with whisk in bowl 3-4 minutes or until mixture is light and creamy. Whisk hot whipping cream gradually into beaten egg yolk mixture. Return mixture to same saucepan; stir in vanilla. Cook over medium heat, stirring constantly, 3-4 minutes or until custard is thickened and coats back of metal spoon. Do not boil. Remove from heat; cool 20-25 minutes.
• Serve custard warm or cool over fresh berries.

RICH VANILLA CUSTARD SAUCE

Steps:

• Gather the ingredients.
• In a medium saucepan, combine the brown sugar, flour, nutmeg or cinnamon, the egg, melted butter, milk, and salt. Whisk until well blended and then place the pan over medium heat.
• Cook, whisking constantly​ until the mixture has thickened and coats the back of the spoon. To test, dip a spoon in the thickened mixture and turn it over. Run a finger down the back of a spoon. If the mixture does not run into the path your finger made, the sauce is done.
• Place a mesh sieve over a bowl and strain the sauce through it. Stir the vanilla extract into the sauce and refrigerate, covered, until serving time.
• Serve and enjoy. 

VANILLA CUSTARD SAUCE

Steps:

• Prepare your bowls. You want to place a fine-mesh sieve over a medium metal bowl. And then fill a large bowl with ice water. Set them aside.
• Combine your wet ingredients. In a medium bowl, whisk together the sugar, egg yolks, and salt.
• Heat milk and cream. You want to heat the milk and cream over medium heat until steaming. Do not let it boil.
• Add heated milk/cream to egg mixture. Add the heated milk/cream to the egg mixture gradually, so as not to scramble the eggs. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon and holds a trail when you drag your finger through it, about 10 to 20 minutes.
• Strain the custard. Strain the custard through the sieve. And place that bowl of strained custard into the bowl of ice water and whisk until the mixture is about 70F. Add vanilla. Loosely cover it and refrigerate the custard until it's chilled (about 3 to 4 hours).

VANILLA CUSTARD SAUCE

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.

DESSERT CUSTARD SAUCE

Steps:

• In a small bowl, beat 1 cup milk and pudding mix on medium speed for 2 minutes. Add the cream, sugar, vanilla and remaining milk; beat on low speed for 2 minutes., Transfer to a pitcher; refrigerate 1-2 hours before serving.