Hot English Custard Over Frozen Berries is an easy, comforting dessert. Fresh berries are frozen then hot English custard is poured over them to slowly defrost for a most enjoyable treat.

Pouring hot custard over mixed berries in a glass bowl

A simple, yet delicious dessert that is a great use of seasonal berries. Easy enough for a family meal and elegant enough to serve at a dinner party. This recipe was originally posted in 2014 but I freshened up the pictures and added a video.

Growing up, the best thing my mother made for dessert was English custard. I had to have it so piping hot that I could barely eat it. I don’t know why, it just tasted better to me.

Why not buy frozen berries?

Fresh berries frozen for 1 hour v’s berries that have been sitting in the freezer for months are not the same. The already frozen berries are too hard and have lost their shape, whereas the short time the fresh ones are in the freezer, they still look pretty and are not as hard and defrost when they have the hot sauce poured over.

I used raspberries (they taste so good with the custard), blueberries and strawberries. You will need to cut the strawberries to bite-size pieces. The custard is more of a sauce to make it pourable.

Custard and berries in a glass bowl with a spoon

This dish doesn’t have to be just a summer dessert, this would be perfect other times of the year with other seasonal fruits and don’t necessarily need to be frozen. What is better than piping hot custard on a chilly winter evening over a warm fruit compote?

If you’ve tried these Hot English Custard Over Frozen Berries or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out in the comments below. I love to hear from my readers!
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

Yield: 4 servings

Hot English Custard Over Frozen Berries

Name: Hot English Custard Over Frozen Berries
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: British
Ingredients: 8 ounces fresh raspberries; 8 ounces fresh blueberries; 8 ounces fresh strawberries, cut into bite-size pieces; 2 ¼ cups whole milk; ½ cup granulated sugar; 2 large egg yolks, room temperature; 1 large egg, room temperature; 1/4 cup cornstarch; 1 teaspoon vanilla extract

Fresh berries are frozen then hot English custard is poured over them to slowly defrost for a most enjoyable treat.

Prep Time 1 hour

Cook Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

8 ounces fresh raspberries
8 ounces fresh blueberries
8 ounces fresh strawberries, cut into bite-size pieces
2 ¼ cups whole milk
½ cup granulated sugar
2 large egg yolks, room temperature
1 large egg, room temperature
1/4 cup cornstarch
1 teaspoon vanilla extract

Instructions

Place the berries on a baking sheet in an even layer. Freeze for 1 hour.
To a medium saucepan, add the milk and sugar over medium heat, bring to a simmer.
While the milk is coming to a simmer, add the eggs to a large mixing bowl. Whisk in the cornstarch until smooth. Slowly drizzle while whisking 1/3 cup of the hot milk into the egg mixture. This will temper the eggs and stop them from curdling or cooking. Add the egg mix to the pan while whisking until thickened. Once the custard has thickened, remove from the heat. If it is too thick, whisk in more milk until it reaches a sauce consistency.
Stir in the vanilla and mix until well incorporated. If the custard is a little lumpy, just strain through a sieve.
Serve berries in a bowl and pour over the hot custard. Serve immediately.

Nutrition Information:

Yield:

Serving Size:

6 ounces
Amount Per Serving:Calories: 361 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 199mg Sodium: 117mg Carbohydrates: 59g Fiber: 6g Sugar: 43g Protein: 11g

Berry Custard Tart

No Bake Berry Lemon Tartlets

Comments

Carmella says
May 7, 2018 at 2:23 pm
I made with last night for friends and after making the custard the day before all I had to do was freeze the berries while we ate our meal. Just re-heat the custard and it is ready really fast. everyone loved it.
- Janette says
  May 7, 2018 at 6:27 pm
  Yay. This is one of my go-to spring/summer desserts for this very reason 🙂
Mary Elan says
September 24, 2014 at 3:37 am
How thick should it get? And can it be chilled for later?
- Janette Fuschi says
  September 24, 2014 at 3:39 am
  It can be as thick as you like, I just wanted it thin for this recipe, but I usually make it thicker to top on pies or crumbles. Yes, it can be chilled for later. Thank you for stopping by.
Megan says
August 11, 2014 at 5:26 pm
I love the idea of having this custard over compote! Yum yum : ) thanks for sharing
Pam says
August 10, 2014 at 11:47 pm
Yum….sounds so good.
Joanne DiPalo says
August 10, 2014 at 2:07 am
This sounds so delicious. Nothing is better than fresh berries and cream, and now I’ve found your recipe for Hot English Custard. Thanks for sharing — pinned/shared.
Joanne T Ferguson says
August 7, 2014 at 9:37 am
G’day! It would make me lick the plate! Your photo and recipe is great! Cheers! Joanne
Debi Wayland says
August 7, 2014 at 12:01 am
This sounds awesome! I used to work at a French cafe and I loved their Crème Anglaise with fruit or with French toast. Your Hot English Custard reminds me of that, but I love the hot over frozen idea… takes it up a notch! Yum!
Nicole Neverman says
August 6, 2014 at 8:44 pm
Nothing beats homemade custard, and your recipe is just lovely. I love the idea of freezing the berries and I can just imagine the wonderful effect this would have 🙂
KC the Kitchen Chopper says
August 6, 2014 at 6:50 pm
What a great idea to highlight berries. Looks like the custard is easy to make too! Thanks Janette! Pinned!
Karen says
August 6, 2014 at 4:39 pm
I took one look at this picture and knew you hadn’t used berries from the freezer section of the grocery store. Can’t wait to try this recipe, so simple yet elegant.