Food Network Fool

About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 8, 2010

FRUIT SALAD WITH CUSTARD SAUCE (from Katie Lee Joel's THE COMFORT TABLE)

Whenever I am having houseguests, I like to make a fruit salad for breakfast ahead of time and store it in the refrigerator. Everyone loves starting their day with the fresh flavors and beautiful bright colors. The custard sauce can also be made ahead of time-it adds such a nice, elegant touch.

For the fruit salad:
1 medium pineapple, peeled, cored, and cut into chunks (about 3 cups)
1 seedless orange, peeled and cut into chunks (about 1 cup)
1 medium apple, cored and cut into chunks (about 1 cup)
1/2 cantaloupe, peeled, seeded, and cut into chunks (about 2 cups)
1/2 honeydew, peeled, seeded, and cut into chunks (about 3 cups)
1 cup strawberries, stems removed and sliced in half
2 kiwi fruit, peeled and cut into chunks (about 1/2 cup)
1 cup blueberries
2 tablespoons finely chopped fresh mint
1/4 cup fresh lime juice
1/4 cup superfine sugar

For the custard:
2 cups milk
1 whole vanilla bean
4 egg yolks, lightly beaten
1/4 cup granulated sugar
1/8 teaspoon freshly grated nutmeg

FOR THE FRUIT SALAD
In a large bowl, toss together all ingredients. Cover and refrigerate until ready to serve.

FOR THE CUSTARD
Prepare an ice bath.

Place the milk in the metal top of a double boiler over 1 inch water. Slice open the vanilla bean lengthwise, scrape the beans into the milk, and discard pod. Stir to combine. Heat the double boiler over medium heat until milk is steaming but not boiling. Turn off the heat. Combine 1/4 cup of the warm milk with the eggs yolks in a small bowl, stirring constantly. Add another 1/4 cup of milk, stirring constantly to warm the egg yolks. Pour the egg-and-milk mixture back into the milk in the double boiler. Stir in the sugar. Turn on the heat to medium and cook, stirring constantly, until the mixture thickens slightly, about 10 minutes. The custard should be about the consistency of a creamy salad dressing and thickly coat the back of the wooden spoon.

When the custard mixture is thick, remove from the heat and put the top of the double boiler in the ice-water bath. Stir in the nutmeg. When the custard is cool, drizzle over individual servings of fruit salad and serve extra sauce on the side.

YIELD: 6 TO 8 SERVINGS
PREP TIME: 30 MINUTES
COOK TIME: 15 MINUTES

No comments:

Post a Comment