Fresh Fruit With Vanilla Custard Sauce

Fresh Fruit With Vanilla Custard Sauce

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Yield: 3cups

    • About This Recipe

    “This makes a luscious light dessert, a change from all the heavy dishes over the holidays. Looks wonderful in a stemmed glass. Any fresh fruit can be used.”

    Ingredients

  • strawberry
  • blueberries
  • kiwi, sliced
  • seedless grapes
  • 2cupsskim milk
  • 3eggs
  • 3egg whites
  • 1/4 cupsugar
  • 2tablespoonssugar
  • 2teaspoonsvanilla extract
  • 1dashsalt

    • Directions

  • Scald milk in a large saucepan over medium heat (do not allow milk to boil), set aside.
  • Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended.
  • Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
  • Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes.
  • Immediately pour sauce into a large bowl, stir with a wire whisk until cool.
  • Stir in vanilla and salt, cover and chill 2 hours.
  • Serve over fresh fruit.

    • Reviews

  • “Really good – you need to add the hot milk to the egg/sugar mixture very slowly in order to ensure nothing cooks, and the window between “thickened” and “overcooked and slightly grainy” is very short, but the recipe works beautifully.”

  • “Fabulous! I just love custards and this one, with a yummy vanilla flavor, was perfect over the fresh fruit. Notes:1. The scalding of the milk took approx. 7-8 min. – and 2.Step 4 cooking took about 20 minutes for me.You really do have to stir the whole time so the custard doesn’t lump.It’s WELL WORTH it though.Thanks Derf. :-)”

  • “Recently made this as a light dessert and enjoyed it immensely.I am opting to to assign stars because there was some chefs error involved in the preparation that make have contributed to the final results. I made mine with skim milk and Splenda instead of sugar.Add the sweetner after the custard was cooked. My one problem was that I think I may have over whisked the milk prior to adding the egg which gave me a somewhat lumpy result that was more custard than custard sauce. Though it did not look very pretty, the taste was great and I will certainly make it agian.When I do, I may leave out the egg white to allow the sauce to stay quite loose.Thanks Derf!”

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