One of the best things about summer is the fruit. I love eating fruit from my garden, the trees, and the bushes. But when I want fruit served in a decadent fashion I make Custard Bathed Berries. One of Pete’s friends calls it “Sex in Tupperware.” Kids.
Custard Bathed Berries are almost too good to share!
I’m almost glad the kids are all grown and on their own. Mr. C is the only person here with whom I have to share the Custard Bathed Berries. But I know me and I’ll make extra so Pete and Andi can have some. I know Pete will do a little happy dance about it!
Choose your berries –
I usually spoon the custard over strawberries and blueberries. But you can choose whatever berries your family prefers. Sometimes I add mulberries and the custard is great with raspberries, too! I may even go wild and try it on watermelon.
It only takes 5 ingredients to make this luscious custard!
One thing I like about Custard Bathed Berries is that I almost always have the ingredients for the custard on hand. And even in winter I have strawberries and blueberries in the freezer. Plus the custard is easy to make! Custard Bathed Berries is kind of a dream dessert for me.
First I pour a cup and half of whipping cream into a 2 quart saucepan and heat it over medium high heat. I bring it just to a boil.
While the cream is heating I whisk 1/2 cup of sugar and 1 tablespoon of cornstarch into 4 egg yolks. I whisk this for 3 – 4 minutes; until it’s light and creamy.
When the egg mixture is ready I very slowly whisk the hot cream in. I put a little tiny bit in to start to temper the egg mixture then slowly add the rest of the cream.
Then I pour it all back into the same saucepan and add 2 teaspoons of vanilla.
I cook this over medium low heat until the custard is thick enough to coat the back of a metal spoon. It only takes 2 – 3 minutes. The mixture must not be allowed to boil because the eggs will curdle if it does.
You may want to bathe in Custard Bathed Berries!
That’s all it takes! The custard is done and I let my berries bathe in it. The custard can be spooned over the berries while warm or you can let it get cold before serving. Either way it’s amazing!
Custard Bathed Berries
Custard Bathed Berries is a decadent, delicious summertime treat. And with frozen berries you can enjoy this amazing dessert all year long!
- 1 1/2 cup whipping cream
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 4 egg yolks
- 2 teaspoons vanilla
- Berries – about 3 cups each strawberries, blueberries, or your choice of berries
- Cook cream in a 2 quart saucepan over medium high heat until it just reaches a boil.
- Remove from heat.
- While cream is cooking whisk sugar and cornstarch into the egg yolks until light and creamy (about 3 – 4 minutes).
- Very slowly whisk the hot cream into the egg yolk mixture.
- Return mixture to the same saucepan and stir in vanilla.
- Cook over medium low heat, stirring constantly, until custard is thick enough to coat the back of a metal spoon (2 -3 minutes). Do not boil! You don’t want the eggs to curdle!
- Custard can be spooned over berries warm or cooled and served on berries cold.
Custard may be refrigerated for up to 5 days in a sealed container in the refrigerator.