Blackberry And Vanilla Bean Custard Parfait Recipes

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CUSTARD BERRY PARFAITS



Custard Berry Parfaits image

Here's a low-fat dessert that captures the flavors of the season. The homemade custard comes together in minutes, but seems like you fussed. Looks perfect for this warm summer weather when all the berries are fresh. Recieved this from a Taste of Home email. Prep time does not include chilling

Provided by Bonnie G 2

Categories     Desserts Fruit

Time 25m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 7

1/4 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1 2/3 cups 1% low-fat milk
2 egg yolks, lightly beaten
3/4 teaspoon vanilla extract
3 cups berries, mixed fresh

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
  • Gently stir in vanilla. Cool to room temperature without stirring. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for at least 1 hour.
  • Just before serving, spoon 1/4 cup of berries into each parfait glass; top with 2 tablespoons of custard. Repeat layers.

BLACKBERRY AND VANILLA BEAN CUSTARD PARFAIT



Blackberry And Vanilla Bean Custard Parfait image

Provided by Florence Fabricant

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 cup raw cashews, soaked overnight in water and drained
1 cup meat from fresh young (green) coconut; if not available increase soaked cashews to 2 cups
1/4 teaspoon seeds from vanilla bean, preferably Tahitian
1/3 cup pure maple syrup
1 sprig fresh lavender or thyme
1 pint fresh blackberries
3 tablespoons honey, preferably thistle
2 tablespoons chopped unsalted nuts

Steps:

  • For the custard, place half the cashews and coconut in blender with 1/4 to 1/2 cup water, as needed, to blend until smooth. Add remaining cashews and coconut and vanilla and maple syrup. Blend. Refrigerate until cold.
  • Crush lavender or thyme in a mortar. Place in a large bowl, and add blackberries and honey. Gently crush together with back of a spoon, leaving some berries whole.
  • Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 20 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 37 milligrams, Sugar 34 grams, TransFat 0 grams

CHILLED BLACKBERRY PARFAITS



Chilled Blackberry Parfaits image

Categories     Berry     Dessert     Low Sodium     Summer     Chill     Bon Appétit     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 7

9 cups fresh blackberries (about eight 1/2-pint baskets) or frozen (about 40 ounces), thawed
1 cup plus 7 tablespoons white grape juice
1 cup plus 4 tablespoons sugar
1/2 teaspoon grated lemon peel
5 teaspoons unflavored gelatin
Vanilla Whipped Cream
Fresh mint sprigs

Steps:

  • Puree 6 cups blackberries in processor. Pour puree into fine strainer set over 4-cup measuring cup. Press on solids to extract as much juice as possible. Discard solids in strainer. Measure 3 cups puree (reserve any remaining puree for another use). Stir 1 cup grape juice, 1 cup sugar and lemon peel into blackberry puree.
  • Pour remaining 7 tablespoons grape juice into small saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Stir gelatin mixture over medium-low heat until gelatin dissolves, about 1 minute (do not boil). Gradually whisk warm gelatin mixture into puree mixture. Transfer to 8 x 8 x 2-inch glass baking dish. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep chilled.)
  • Mix remaining 3 cups blackberries and 4 tablespoons sugar in medium bowl. Let stand at room temperature at least 1 hour and up to 3 hours, tossing occasionally.
  • Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wine glasses. Top with a few sweetened blackberries. Spoon about 1/3 cup Vanilla Whipped Cream over. Repeat layering. Top with a few more berries. Garnish with mint and serve.

FRESH FRUIT AND WARM VANILLA PUDDING CUSTARD PARFAITS



Fresh Fruit and Warm Vanilla Pudding Custard Parfaits image

Heavenly! These luscious, richly fragrant vanilla pudding custard parfaits are made with real vanilla bean, a hint of brandy, fresh seasonal fruits, lemony herbs from the garden, prepared mini shortcakes and fresh whipped cream--they're extraordinary! And, so simple to make (uses a box of vanilla pudding mix, not instant). If you are a vanilla lover as I am, then this is most definitely for you! Better make extra, as you'll be longing for more! :) These parfaits are best eaten while the pudding custard is still warm, but they're good the next day, too. Tip: I make the fruit salad in the morning or a day ahead, and make the vanilla pudding custard right before serving. Enjoy!!

Provided by BecR2400

Categories     Dessert

Time 25m

Yield 8 parfaits, 8 serving(s)

Number Of Ingredients 14

1 (8 ounce) package vanilla pudding mix (not instant)
3 1/2 cups whole milk
1 vanilla bean, split and scraped
1/2 teaspoon pure vanilla extract
3 tablespoons brandy (or cognac)
about 3 cups fresh fruit (I used blackberries, blueberries, apricots, strawberries, and bananas)
1 tablespoon lemon juice
1/4 cup sugar (to taste)
1 tablespoon finely minced fresh lemon verbena leaf
1 tablespoon finely chopped fresh lemon balm leaves
1/2 pint whipping cream
1/2 teaspoon vanilla extract
3 tablespoons sugar
8 prepared mini shortcakes

Steps:

  • Make the fruit salad: Combine the fresh fruits in a bowl with the sugar, lemon juice, lemon verbena and lemon balm. Cover and refrigerate.
  • Make the Vanilla Pudding Custard, about 1 hour before serving: In a microwave safe 2-quart bowl, whisk together the pudding mix, milk, brandy, vanilla extract and scraped vanilla bean and seeds. Cook in the microwave on high heat for 6-8 minutes, whisking every two minutes, until thickened.
  • Make the Whipped Cream: Whip the cream until soft peaks form; add the vanilla extract and sugar. Whip until stiff peaks form.
  • Assemble the parfaits: Place a mini shortcake in the bottom of each individual dessert or parfait glass (I used mini trifle glasses). Ladle the warm vanilla pudding custard over the shortcakes. Spoon the fruit salad over, and top with whipped cream. Garnish tops of parfaits with fresh sprigs of lemon verbena, lemon balm, or fresh fruit.

Nutrition Facts : Calories 334.4, Fat 14.6, SaturatedFat 8.9, Cholesterol 51.4, Sodium 236.5, Carbohydrate 43.5, Fiber 0.2, Sugar 38.9, Protein 4.1

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