Summer Pudding With Low Fat Vanilla Custard Sauce Recipes

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

Ingredients

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

Ingredients

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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