Bay Custard Recipe

Warm milk and cream

Combine the whole milk and heavy cream in a medium saucepan. Warm over medium heat until steam begins to rise and small bubbles form around the edge (do not boil), about 5–7 minutes.

Mix dry ingredients and yolks

In a medium bowl, whisk together granulated sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth and pale, about 1–2 minutes.

Temper the eggs

Slowly drizzle about 1/2 cup of the hot milk mixture into the yolk-sugar mixture while whisking constantly to temper the eggs. Continue whisking and add another 1/2 cup until the yolks are warmed (total about 1 cup).

Cook the custard

Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture. Cook over medium-low heat, stirring constantly with a heatproof spatula or whisk, scraping the bottom and sides, until the mixture thickens and coats the back of the spatula (about 4–6 minutes). Do not let it boil.

Finish with butter and vanilla

Remove the pan from the heat. Stir in the unsalted butter and vanilla bean paste (or extract) until fully incorporated and the custard is smooth.

Strain and cool

For the silkiest texture, pass the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until set and cold, at least 2 hours (preferably 3 hours).

Prepare berries

While the custard chills, rinse the berries and gently pat dry. Hull and quarter strawberries if using. Toss the mixed berries with the confectioners' sugar and lemon zest (if using) in a small bowl and let sit 10–15 minutes to macerate slightly.

Assemble

When the custard is fully chilled, give it a gentle whisk to loosen. Spoon or pipe portions into serving dishes (ramekins or small bowls). Top each portion with a generous spoonful of the macerated berries.

Garnish and serve

Finish each serving with 2–3 fresh mint leaves arranged on top. Serve immediately or keep chilled up to 24 hours. If desired, dust a little extra confectioners' sugar over the berries just before serving.