Berries & Cream Recipe

Warm dairy

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until it begins to steam and small bubbles form around the edges (do not boil), about 5–6 minutes.

Temper yolks

In a medium bowl, whisk 4 large egg yolks with 1 tablespoon granulated sugar, 1 teaspoon cornstarch, and a pinch of sea salt until smooth and slightly pale.

Combine

Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.

Thicken custard

Cook over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (170–175°F / 77–80°C), about 3–5 minutes. Do not let it boil.

Finish

Remove from heat and stir in 1 teaspoon vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Cover the surface with plastic wrap to prevent a skin from forming and chill until cool, at least 30 minutes. Custard will thicken further as it cools.

Prepare berries

Hull and quarter the strawberries if large. Rinse strawberries, blueberries, and blackberries and gently pat dry. Place all berries in a medium bowl.

Mac­erate (optional)

Add 1 tablespoon lemon juice and 1 teaspoon granulated sugar (optional) to the berries. Gently toss to combine and let sit at room temperature for 10–15 minutes to release juices and brighten flavor.

Whip

Chill a small mixing bowl and beaters for 5–10 minutes if possible. Pour 3 tablespoons cold heavy cream into the bowl, add 1 teaspoon powdered sugar and 1 teaspoon vanilla extract. Whip by hand or with an electric mixer until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold but are still glossy.

Warm pancakes, French toast, or waffles according to their recipe or package instructions. Spoon a generous 2–3 tablespoons of chilled vanilla custard over each serving, top with a handful of the macerated mixed berries, and dollop with whipped cream. Garnish with a mint leaf if desired. Serve immediately.

This recipe makes enough custard and toppings for approximately 4 servings (6 smaller pancakes or 4 large waffles). Leftover custard will keep covered in the refrigerator for up to 3 days; stir gently before using.