YOLKS AND BERRIES RECIPES
BERRIES WITH VANILLA CUSTARD RECIPE: HOW TO MAKE IT
What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil., Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over fresh berries.
Nutrition Facts : Calories 166 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 132mg cholesterol, SodiumContent 34mg sodium, CarbohydrateContent 16g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 fat
BERRIES WITH CHAMPAGNE CREAM RECIPE: HOW TO MAKE IT
This recipe came from a cooking class I attended at a local department store. I first served it to my husband on Valentine's Day, but now I make it for Christmas as well. —Michele Fehring, Fishers, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled. , Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries.
Nutrition Facts : Calories 267 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 300mg cholesterol, SodiumContent 19mg sodium, CarbohydrateContent 27g carbohydrate (21g sugars, FiberContent 4g fiber), ProteinContent 5g protein.
More about "yolks and berries recipes"
BERRIES WITH CHAMPAGNE CREAM RECIPE: HOW TO MAKE IT
This recipe came from a cooking class I attended at a local department store. I first served it to my husband on Valentine's Day, but now I make it for Christmas as well. —Michele Fehring, Fishers, Indiana
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Desserts
Calories 267 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Desserts
Calories 267 calories per serving
- In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled. , Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries.
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PAVLOVA WITH LEMON CURD AND BERRIES RECIPE | EPICURIOUS
The ruffly white meringue called a Pavlova is all about sublime textures. Here, the crunchy yet marshmallowy meringue meets silky lemon curd, juicy ripe berries, and billows of whipped cream. Virtually the national dish of Australia, the dessert is claimed by New Zealand as well; it was named for the Russian prima ballerina Anna Pavlova, who toured both countries in 1926. The inspiration for this recipe came from food stylist (and New Zealander) Toni Brogan.
From epicurious.com
Reviews 3.7
Total Time 2 hr
From epicurious.com
Reviews 3.7
Total Time 2 hr
- Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.
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BERRIES AND CREAM COOKIES RECIPE - PUREWOW
If you ask us, there are no bad cookies; they’re all tasty in their own way. But some cookies—you know them when you see them—aren’t just tasty, but truly special. That’s what we thought when we first tried Sarah Kieffer’s Neapolitan cookies. Of course we had to...
From purewow.com
Reviews 3.2
Total Time 40 minutes
Calories 186 calories per serving
From purewow.com
Reviews 3.2
Total Time 40 minutes
Calories 186 calories per serving
- 1. In a medium bowl, whisk together the flour, salt and baking soda to combine. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar on medium speed until pale and fluffy, about 3 minutes. Add the egg and egg yolk, and mix to combine. Add the vanilla and mix to combine. Add the flour mixture and mix until just combined; reserve the medium bowl. (Try to not overmix the dough or the cookies will be tough.) 3. In in a food processor or high-speed blender, pulse the freeze-dried berries into a fine powder. 4. Divide the dough in half, and transfer one half to the reserved mixing bowl; set aside. To the stand mixer bowl, add the berry powder and mix on medium speed until just combined. 5. Preheat the oven to 350?F and line three baking sheets with parchment paper. 6. To form the cookies, pinch off a small piece (22g or a rough tablespoon) of each dough and lightly press them together, then roll the dough into a ball. Arrange the dough balls between the baking sheets (about 8 per sheet). 7. Bake the cookies one baking sheet at a time, until they are puffed and set but not golden on the edges, 9 to 10 minutes. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. The cookies will keep in an airtight container at room temperature for 3 days.
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CLASSIC TRIFLE WITH BERRIES OR CITRUS RECIPE - NYT COOKING
Trifles are as adaptable as desserts get. As long as you have layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream on top, they make festive desserts that you can vary as much as you like. While most trifles are boozy — the cake soaked with sherry or other spirits — orange juice makes a fine alternative, especially if you pair it with syrupy sugared orange segments. Or go more traditional, and use berries and sherry. This trifle is more about the interplay of soft vanilla-scented custard, whipped cream and fruit, with only one layer of cake at the bottom of the dish. If you’d like a higher cake-to-custard ratio, add more ladyfingers as directed in Step 9. And don’t neglect the garnish. Topping the trifle with sliced almonds or amaretti lends crunch and looks pretty, too.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine british
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine british
- When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners’ sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)
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YOGURT CAKE RECIPE - NYT COOKING
This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine turkish
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine turkish
- Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.
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BOOZY BERRIES AND CREAM RECIPE | REE DRUMMOND | FOOD NETWORK
Sep 13, 2020 · Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the ...
From foodnetwork.com
From foodnetwork.com
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EGG CUSTARD AND BERRIES RECIPE - THE ELLIOTT HOMESTEAD
Apr 11, 2014 · Egg Custard and Berries Recipe. You will need: – 6 egg yolks (from the highest quality eggs you can find) – 1 cup fresh cream – 1 tablespoon real vanilla extract or the seeds from one vanilla bean – 3 tablespoons maple syrup – 5 cups fresh or frozen berries (I used frozen huckleberries that my Mom put up last summer)
From theelliotthomestead.com
From theelliotthomestead.com
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RECIPE: DUTCH BABY WITH CUSTARD & BERRIES | STYLE AT HOME
Jul 06, 2021 · Preheat oven to 425°F. In bowl, whisk together eggs, milk, flour, sugar, vanilla and salt. Heat 10-inch cast-iron skillet over high heat; add clarified butter, heating until pan is very hot. Pour in batter; cook just until edge starts to crisp up, about 1 minute.
From styleathome.com
From styleathome.com
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17 WAYS TO USE UP LEFTOVER EGG YOLKS | ALLRECIPES
35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com
From allrecipes.com
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LEFTOVER EGG YOLK RECIPES | COOKING LIGHT
10 Egg Yolk Recipes. Egg whites add light, airy texture to baked goods and desserts. But don't discard those yolks! Put their rich, thickening properties to use in custards, condiments, and puddings—like our Vanilla Bean Pudding which uses two yolks. To store: Place leftover yolks in an airtight container, cover with a thin layer of water ...
From cookinglight.com
From cookinglight.com
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50 THINGS TO MAKE WITH BERRIES : FOOD NETWORK | RECIPES ...
2. Baked Berry Oatmeal Spread 1 1/2 cups mixed berries in a buttered 8-inch square baking dish. Whisk 1 1/2 cups milk with 2 eggs, 4 tablespoons each sugar and melted butter, 1/2 teaspoon salt and ...
From foodnetwork.com
From foodnetwork.com
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ZABAGLIONE WITH FRESH BERRIES RECIPE, WHATS COOKING AMERICA
Instructions. Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble. With a hand held electric mixer or thin wire whip, beat the egg yolks and sugar together approximately 3 minutes or until pale yellow.
From whatscookingamerica.net
From whatscookingamerica.net
TOWNSEND BEIGNETS RECIPE, WITH CUSTARD AND BERRIES
Dec 07, 2021 · Whisk the egg yolks, sugar, flour and cornflour together until combined. Pour the hot cream and milk mixture over gently, transfer the custard back into the pan and start to cook out over a low ...
From thelondoneconomic.com
From thelondoneconomic.com
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50 THINGS TO MAKE WITH BERRIES : FOOD NETWORK | RECIPES ...
2. Baked Berry Oatmeal Spread 1 1/2 cups mixed berries in a buttered 8-inch square baking dish. Whisk 1 1/2 cups milk with 2 eggs, 4 tablespoons each sugar and melted butter, 1/2 teaspoon salt and ...
From foodnetwork.com
From foodnetwork.com
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EGG YOLK RECIPES (WHAT TO DO WITH LEFTOVER EGG YOLKS ...
Jan 18, 2019 · 40+ Egg Yolk Recipes to use up leftover egg yolks and instructions for storing egg yolks in the refrigerator. Welcome to the latest edition of “Waste Not,” a series dedicated to reducing food waste in the kitchen.
From bakingmischief.com
From bakingmischief.com
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AUTHENTIC ITALIAN ZABAGLIONE RECIPE WITH FRESH BERRIES
May 24, 2018 · This Italian zabaglione recipe makes the perfect summer dessert! With ingredients like fresh berries and a perfectly sweet custard, you have a delicious dessert that’s ready in only 15 minutes! What is Zabaglione? Zabaglione is a wonderful Italian dessert make with 3 ingredients- egg yolks, sugar, and marsala. It is easily made on the stove,...
From gogogogourmet.com
From gogogogourmet.com
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WASTE-SAVING BAKES FOR LEFTOVER EGG YOLKS AND WHITES ...
Feb 22, 2014 · 40g caster sugar. 150-200g fresh berries. 30g icing sugar, to dust. 1 Line a 22 x 33cm (approx) swiss roll tin or roasting dish. Preheat the oven to 160C/325F/gas mark 3. 2 In a scrupulously clean ...
From theguardian.com
From theguardian.com
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BERRY BLITZ TORTE | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease two 8" round cake pans. Or lightly grease the pans, line with parchment rounds, and lightly grease the parchment as well. To make the cake: In a medium-sized mixing bowl, beat together the butter, sugar, salt, and egg yolks until well combined. Scrape the bowl, and beat briefly to incorporate any ...
From kingarthurbaking.com
From kingarthurbaking.com
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BOOZY BERRIES AND CREAM RECIPE | REE DRUMMOND | FOOD NETWORK
Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the ...
From foodnetwork.com
From foodnetwork.com
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BUTTERMILK DROP PANCAKES RECIPE - LOVEFOOD.COM
Leave to one side. Preheat the oven to 110°C/230°F/gas mark ¼. Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar. Add the eggs and buttermilk, and whisk everything together to make a smooth batter. Put half the butter in a non-stick frying pan and melt it over a medium-low heat.
From lovefood.com
From lovefood.com
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