Strawberry Raspberry Custard Recipe
Make Strawberry Raspberry Custard Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruit Layer
Custard
Assembly & Finish
Method
Fruit Layer
- 1
Prepare and macerate berries
Hull and quarter the strawberries so pieces are roughly 1/2 inch. Combine strawberries and raspberries in a medium bowl. Add 3 tablespoons granulated sugar and 1 teaspoon lemon juice; toss gently to coat. Let sit at room temperature for 10–15 minutes to macerate and release juices.
- 2
Thicken fruit juices
After macerating, whisk 1 teaspoon cornstarch into 1 tablespoon of the released juices (or a tablespoon of water if juices are insufficient) until smooth. Fold the cornstarch slurry into the berries to lightly thicken the juices, which will help prevent the custard from becoming watery when assembled. Refrigerate the fruit while you make the custard.
Custard
- 3
Warm dairy
In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until small bubbles form at the edge and steam rises (do not boil), about 5–7 minutes.
- 4
Whisk yolks with sugar and cornstarch
While the milk warms, whisk 4 large egg yolks with 1 tablespoon granulated sugar, 2 teaspoons cornstarch and a pinch of salt in a heatproof bowl until pale and slightly thickened, about 1–2 minutes.
- 5
- 6
Cook to thickened custard
Return saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the mixture thickens and coats the back of the spoon (about 170–175°F / 77–80°C). This should take 3–6 minutes. Do not let it boil.
- 7
Finish custard
Remove from heat and stir in 1 teaspoon vanilla extract and 1 teaspoon unsalted butter until smooth. If you prefer an extra-silky texture, strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface with plastic wrap to prevent a skin from forming and cool for 10 minutes at room temperature.
Assembly & Finish
- 8
Layer or combine
There are two serving options: (A) For a layered presentation, place a spoonful of the macerated berries and their juices in individual serving glasses or a shallow dish, then pour or spoon the warm (not hot) custard over the fruit so it partially covers the berries. (B) For mixed dessert, gently fold half of the berries into the custard to create a marbled custard, then spoon into glasses and top with remaining berries.
- 9
Chill (optional) and finish
If you prefer chilled custard, refrigerate assembled portions for at least 1 hour until cool and set. If serving slightly warm, serve immediately. Just before serving, dust with 1 teaspoon powdered sugar if using and garnish each portion with a mint leaf.