Summer Pudding With Low Fat Vanilla Custard Sauce Recipes

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SUMMER PUDDING WITH LOW-FAT VANILLA CUSTARD SAUCE



Summer Pudding with Low-Fat Vanilla Custard Sauce image

Categories     Berry     Dairy     Dessert     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3/4 cup water
1/4 cup sugar
1 16-ounce package fresh strawberries, hulled, cut into 1/2-inch pieces (about 3 1/2 cups)
2 1/2-pint baskets fresh raspberries
2 1/2-pint baskets fresh blueberries
1 teaspoon vanilla extract
2 3-ounce packages (about) soft sponge-cake ladyfingers
Low-fat Vanilla Custard Sauce

Steps:

  • Stir 3/4 cup water and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Add strawberries and raspberries and bring just to boil, stirring constantly until berries release their juices, about 5 minutes. Stir in blueberries. Remove from heat. Let stand until lukewarm, about 30 minutes. Stir in vanilla. Strain berry mixture, reserving berries and juices separately.
  • Arrange 15 ladyfingers, side by side and standing upright, around inside of 5- to 6-cup soufflé dish (about 7 inches in diameter and 3 inches high). Arrange 6 ladyfingers in bottom of dish, trimming to fit. Spoon half of berries into lined dish. Top with 6 ladyfingers, trimming to fit. Spoon remaining berries over. Top with 8 ladyfingers, trimming to fit. Cover with plastic wrap; place small plate atop pudding to weigh down. Chill pudding and juices separately overnight.
  • Peel back plastic wrap. Invert pudding onto plate. Spoon some of reserved juices over. Cut into wedges and serve with Low-fat Vanilla Custard Sauce.

LOW-FAT VANILLA CUSTARD SAUCE



Low-Fat Vanilla Custard Sauce image

Categories     Condiment/Spread     Sauce     Dairy     Egg     Vanilla     Summer     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 5

2 cups low-fat (1%) milk
1 3-inch piece vanilla bean, split lengthwise
1/4 cup sugar
2 teaspoons cornstarch
1 large egg

Steps:

  • Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes. Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)

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