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Berries with Vanilla Custard

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4 servings


  • 1 cup half-and-half cream
  • 2 large egg yolks
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 cups fresh berries


  • 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.
Editor's Note
If using frozen raspberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1/2 cup berries with 1/4 cup sauce: 166 calories, 9g fat (5g saturated fat), 132mg cholesterol, 34mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch, 1/2 fruit.

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  • Adele
    Jun 9, 2020

    *Super* idea; however, I think I would be more inclined to make regular custard sauce. The custard sauce recipe I use doesn't ask for that much sugar, and it has a lovely, thick, smooth consistency. Nevertheless, I will definitely steal this idea!

  • Liesl
    Apr 12, 2020

    I agree with the first review. Super Delicious milk !!! I put it in the ice cream maker- texture was much improved, the flavor stayed the same! I made an angel food cake so needed something to use egg yolks in. it will be perfect with the cake !

  • Melanie-Obrien
    Jul 2, 2013

    No comment left

  • CyndiCB
    Sep 5, 2010

    This recipe had good flavor, but it was very much like flavored milk with berries in it. I've made custard before and it's never been this soupy. Not sure what went wrong or if it was just a bad recipe.

  • stacycaryn
    Jul 28, 2010

    No comment left