Buttermilk Custard With Raspberry Sauce Recipes
VANILLA CUSTARD WITH RASPBERRY MASH
Steps:
- In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.)
- Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
- Whip the cream with the sugar and serve on the custard and mash.
BAKED RASPBERRY CUSTARD
With a prep time that clocks in at just 10 minutes, this fruit-filled dessert is ideal for gatherings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
- In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
- Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.
Nutrition Facts : Calories 254 g, Fat 11 g, Fiber 3 g, Protein 6 g
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- In a heavy medium saucepan, heat cream and vanilla bean over medium-low heat about 15 minutes or just until mixture simmers (do not boil), stirring often. Remove from heat; let steep for 15 minutes. Remove and discard the vanilla bean.
- Preheat oven to 325°F. In a medium bowl, combine egg yolks and sugar. Beat with a wire whisk or rotary beater just until mixture is pale yellow and thick. Add about half of the cream mixture, a little at a time, to the egg mixture, whisking or stirring until well combined. Pour egg mixture into the remaining cream mixture, stirring until completely combined.
- Place eight 4-ounce ramekins or six 6-ounce custard cups in a 13x9x2-inch baking pan. Add raspberries or strawberry slices to each ramekin. Set the pan on the oven rack. Pour custard mixture evenly into the ramekins. Pour very hot water into the baking pan around the ramekins until water is halfway up the sides of ramekins.
- Bake about 60 minutes or until custard is set. Remove ramekins or custard cups from the water bath. Cool on a wire rack about 30 minutes. Cover and refrigerate for 1 to 8 hours. If desired, garnish with additional raspberries or strawberries.
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