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Vanilla Custard Sauce Recipe

  • Ingredients: 24
  • Serves: 2

Vanilla custard sauce with large egg yolks, sugar, whole milk, vanilla bean, split lengthwise.

Ingredients

Crust:

  • 1 1/2 cups all purpose flour
  • 3 tbsps. sugar
  • 1 tsp. caraway seeds
  • 1/2 tsp. salt
  • 1/2 cup chilled unsalted butter, cut into 1/2-inch pcs.
  • 5 tsps. ice water

Filling:

  • Cinnamon-Clove Ice Cream or vanilla ice cream
  • Clusters of red grapes
  • Fresh mint

Assembly:

Garnish:

Accompaniment:

  • chocolate sauce or warm honey

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Whisk egg yolks and sugar in medium bowl until well blended, about 2 minutes. Bring milk and vanilla bean to boil in heavy medium saucepan; gradually whisk into yolk mixture.

    For this step you will need

  2. Step 2 Return custard to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil).

Nutrition information

Calories 58 Carbohydrates 6 g (2%)
Fat 3 g (4%) Protein 2 g (4%)
Saturated Fat 1 g (6%) Sodium 16 mg (1%)
Polyunsaturated Fat 0 g Monounsaturated Fat 1 g
Cholesterol 72 mg (24%)
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Vanilla Custard Sauce Recipe

  • Ingredients: 11
  • Serves: 2
  • Prep: 25 min
  • Bake: 1 1/2 hr

Vanilla custard sauce with special equipment: an instant-read thermometer. To make this vanilla custard sauce for 2 persons you will need 25 min for preaparation and 1 1/2 hr for baking.

Ingredients

  • Special equipment: an instant-read thermometer

Cinnamon sugar

Churro batter

  • 3 cups canola oil
  • Spiced Hot Chocolate

Tomatillo Salsa Verde

  • 1 1/4 cups fresh cilantro leaves
  • 1 tbsp. fresh lime juice

Fish

For Corn Tortillas*

Directions

  1. Step 1 Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod and half-and-half and bring just to a boil.
  2. Step 2 Whisk together eggs and sugar in a bowl until well combined, then add hot half-and-half mixture in a slow stream, whisking constantly.

    For this step you will need

  3. Step 3 Transfer custard to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened and custard registers 175°F on thermometer, 5 to 10 minutes (do not let boil).
  4. Step 4 Pour custard through a fine-mesh sieve into a metal bowl, discarding solids. Set bowl in a larger bowl of ice and cold water and stir custard until cool.

Nutrition information

Calories 73 Carbohydrates 8 g (3%)
Fat 4 g (6%) Protein 2 g (3%)
Saturated Fat 2 g (12%) Sodium 21 mg (1%)
Polyunsaturated Fat 0 g Monounsaturated Fat 1 g
Cholesterol 34 mg (11%)
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Vanilla Custard Sauce Recipe

  • Ingredients: 24
  • Serves: 2
  • Prep: 20 mins
  • Bake: 40 mins

Vanilla custard sauce with whole milk, sugar, large egg yolks, vanilla. To make this vanilla custard sauce for 2 persons you will need 20 mins for preaparation and 40 mins for baking.

Ingredients

For cookies:

  • 1 cup unsalted butter
  • 1/2 cup sugar
  • 1 1/2 cups all-purpose flour, sifted
  • 3/4 cup cocoa, sifted

For filling:

  • 1 cup Mascarpone cheese
  • 2 tbsps. confectioners’ sugar

For decorating:

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 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.

    For this step you will need

  2. Step 2 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.
  3. Step 3 Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water.
  4. Step 4 Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.

Nutrition information

Calories 48 Carbohydrates 6 g (2%)
Fat 2 g (3%) Protein 1 g (3%)
Saturated Fat 1 g (4%) Sodium 13 mg (1%)
Polyunsaturated Fat 0 g Monounsaturated Fat 1 g
Cholesterol 49 mg (16%)
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Vanilla Custard Sauce Recipe

  • Ingredients: 22
  • Serves: 2

Vanilla custard sauce with whipping cream, vanilla bean, split lengthwise, large egg yolks, sugar.

Ingredients

For the pastry:

  • 1 1/2 cups all-purpose flour
  • Large pinch sea salt
  • 7 tablespoons unsalted butter, chilled and cut in small pcs.
  • 5 to 6 tbsps. chilled water.

For the filling:

  • 1 tbsp. fresh rosemary leaves
  • 6 good-sized tart apples, cored, peeled and cut in 1/4-inch thick slices
  • 2/3 cup sugar

For the egg wash:

Ice cream base

For final assembly and decoration

  • Assorted unsprayed roses

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Place whipping cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring cream to simmer.

    For this step you will need

  2. Step 2 Whisk egg yolks and sugar in medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil).

    For this step you will need

  3. Step 3 Strain. Cover and refrigerate custard sauce until cold, about 3 hours. (Can be prepared 1 day ahead.
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Vanilla Custard Sauce Recipe

  • Ingredients: 26
  • Serves: 1

Vanilla custard sauce with half and half, vanilla bean, split lengthwise, large egg yolks, sugar.

Ingredients

  • 1 1/2 cups half and half
  • 1 vanilla bean, split lengthwise
  • 6 large egg yolks
  • 1/3 cup sugar

Crust:

  • 1 1/4 cups unbleached all purpose flour
  • 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
  • 1/4 tsp. salt
  • 3 to 4 tbsps. ice water

Filling:

  • 2 large eggs, separated
  • 6 tbsps. sugar, divided
  • 2 tbsps. honey
  • 1 tbsp. bourbon
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 2 tbsps. all purpose flour
  • Pinch of baking soda
  • 1 cup chopped pitted Medjool dates
  • 2/3 cup coarsely chopped pecans
  • Whipped cream

For lavender cream

Equipment:

  • Equipment: an 8-inch springform pan
  • Garnish: confectioners sugar

For filling:

  • Equipment: 3 4-sided sheet pans

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer.

    For this step you will need

  2. Step 2 Whisk yolks and sugar in medium bowl until thick. Gradually whisk half and half with vanilla bean into yolk mixture.

    For this step you will need

  3. Step 3 Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil).
  4. Step 4 Pour into bowl. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead.

Nutrition information

Calories 77 Carbohydrates 6 g (2%)
Fat 5 g (8%) Protein 2 g (4%)
Saturated Fat 3 g (13%) Sodium 14 mg (1%)
Polyunsaturated Fat 0 g Monounsaturated Fat 2 g
Cholesterol 89 mg (30%)
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