Mixed Kiwi Berries Custard Recipe

Prepare ingredients

Split the vanilla bean lengthwise and scrape seeds into a small bowl (or measure vanilla extract). Separate 6 large eggs, reserving the yolks; chill or use immediately.

In a medium saucepan combine 2 cups whole milk and 1 cup heavy cream with the vanilla seeds and pod (or vanilla extract). Warm over medium heat until just below simmer — small bubbles form at the edge — then remove from heat. Cover and let steep 10 minutes if using vanilla bean, then remove pod.

In a mixing bowl, whisk together 1 cup granulated sugar, 2 tablespoons cornstarch and 1 teaspoon fine sea salt. Add the 6 egg yolks and whisk to a smooth, slightly thickened paste. This tempers the yolks and distributes the dry ingredients evenly.

Slowly pour about 1/2 cup of the warm milk mixture into the yolk mixture while whisking continuously to temper the yolks. Continue adding the warm milk in a thin stream, whisking constantly, until about half the milk is incorporated and the yolks are warmed (about 1–2 minutes).

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Return saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides, until the mixture thickens and coats the back of the spoon (170–175°F / 77–80°C). This should take 5–8 minutes. Do not boil.

Once thickened, remove from heat and stir in 2 tablespoons unsalted butter until melted and smooth. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits for a silky texture. Cover the surface with plastic wrap prevented from touching the custard (press wrap onto surface) to avoid a skin forming. Chill in refrigerator at least 2 hours until fully set; overnight is fine.

Prepare the fruit: peel and slice green and gold kiwis into thin rounds or half-moons as preferred. Hull and quarter the strawberries. Leave blueberries and raspberries whole but inspect and remove any stems or soft spots.

Combine the prepared fruit in a bowl. Sprinkle 2 teaspoons granulated sugar and 1 tablespoon lemon juice over the fruit and gently toss to combine. Let sit 10–15 minutes to macerate — this brightens flavor and draws out a little juice, which will mingle with the custard slightly for better flavor.

If using a glaze, heat 3 tablespoons apricot jam with 1 tablespoon water in a small saucepan or microwave briefly until the jam thins. Strain if desired to remove fruit bits. Keep warm for brushing over fruit.

If using sponge cake rounds: place a layer of sponge or a thin smear of custard on the cake base to stabilize. If using tart shells: ensure shells are pre-baked and cooled.

Spoon or pipe the chilled custard onto the cake round(s) or into tart shells in an even layer, leaving a small edge if you plan to display the fruit. Smooth the surface with an offset spatula or back of a spoon.

Arrange the sliced kiwis and berries over the custard in an attractive pattern. Start with kiwi slices radiating from the center, then tuck strawberries, blueberries and raspberries into the gaps. Press fruit gently into the custard so it sits flush.

Brush the assembled fruit lightly with the warm apricot glaze using a pastry brush to give a shiny finish and help fruit keep longer. If you prefer a non-glazed finish, skip this step and gently dust with a little extra sugar if desired.

Garnish with mint leaves around the edges or center. Refrigerate the finished cake or tarts for at least 30 minutes to set the glaze and allow flavors to meld before serving.

Store: keep refrigerated and consume within 2–3 days for best quality. Note from shop: cakes must be ordered 3–5 days before pickup according to the bakery policy in the description.