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.
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.
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.
Hot English Custard Over Frozen Berries
Fresh berries are frozen then hot English custard is poured over them to slowly defrost for a most enjoyable treat.
Ingredients
- 8 ounces (227 grams) fresh raspberries
- 8 ounces (227 grams) fresh blueberries
- 8 ounces (227 grams) fresh strawberries, cut into bite-size pieces
- 2 ¼ cups (532 ml) whole milk
- ½ cup (68 grams) granulated sugar
- 2 large egg yolks, room temperature
- 1 large egg, room temperature
- 1/4 cup (34 grams) 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:
4Serving Size:
6 ouncesAmount 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
Carmella says
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
Yay. This is one of my go-to spring/summer desserts for this very reason 🙂
Mary Elan says
How thick should it get? And can it be chilled for later?
Janette Fuschi says
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
I love the idea of having this custard over compote! Yum yum : ) thanks for sharing
Pam says
Yum….sounds so good.
Joanne DiPalo says
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
G’day! It would make me lick the plate! Your photo and recipe is great! Cheers! Joanne
Debi Wayland says
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
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
What a great idea to highlight berries. Looks like the custard is easy to make too! Thanks Janette! Pinned!
Karen says
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.