Vanilla Custard with Mixed Berry Compote Recipe

Introduction

Vanilla custard paired with a vibrant mixed berry compote makes for a delightful and comforting dessert. This recipe combines creamy, smooth custard with the natural sweetness and tartness of berries, creating a perfect balance of flavors for any occasion.

Ingredients

• 2 cups whole milk (or heavy cream for richer texture)
• 4 large egg yolks
• ⅓ cup granulated sugar (or sweetener for low-carb)
• 2 tbsp cornstarch (or arrowroot powder for gluten-free)
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 1 tbsp butter (for extra creaminess)
• 1 cup fresh or frozen blackberries
• 1 cup fresh or frozen raspberries
• 2 tbsp sugar (or keto sweetener)
• 1 tsp lemon juice
• ½ tsp vanilla extract

Instructions

1. Step 1: In a saucepan, heat milk over medium heat until steaming but not boiling.
2. Step 2: In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth and pale.
3. Step 3: Slowly pour half of the hot milk into the egg mixture while whisking constantly to temper the eggs.
4. Step 4: Pour the tempered mixture back into the saucepan with the rest of the milk.
5. Step 5: Cook over medium heat, stirring constantly, until thickened, about 5–7 minutes.
6. Step 6: Remove from heat, then stir in vanilla extract and butter if using.
7. Step 7: Pour the custard into serving cups or ramekins, cover with plastic wrap to prevent a skin, and chill for at least 2 hours.
8. Step 8: In a small saucepan, combine berries, sugar, and lemon juice.
9. Step 9: Cook over medium heat for 5–8 minutes, stirring occasionally, until the berries soften and release their juices.
10. Step 10: Stir in vanilla extract, then let the compote cool to room temperature.
11. Step 11: Spoon chilled custard into bowls.
12. Step 12: Top with a generous spoonful of berry compote and a few fresh berries for garnish.
13. Step 13: Serve immediately, or keep refrigerated until ready to enjoy.

Tips & Variations

• Use heavy cream instead of milk for an extra rich and creamy custard.
• For a dairy-free version, substitute milk with coconut milk and butter with coconut oil.
• Try different berries like blueberries or strawberries based on your preference or seasonal availability.
• If you prefer a smoother compote, mash the berries slightly while cooking.
• To make this dessert low-carb, use a keto-friendly sweetener instead of sugar.

Storage

Store the vanilla custard and berry compote separately in airtight containers in the refrigerator for up to 3 days. Reheat the custard gently in a warm water bath or enjoy it chilled. The compote is best served at room temperature or cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for the compote?

Yes, frozen berries work well for the compote and often release more juice when cooked, creating a delicious sauce.

How do I prevent the custard from curdling?

Tempering the eggs by slowly adding hot milk while whisking constantly helps prevent curdling. Also, cook the mixture gently over medium heat and stir continuously until thickened.

Vanilla Custard with Mixed Berry Compote Recipe

---

★★★★★

4.7 from 79 reviews

• Author: Simon
• Total Time: 2 hours 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Vanilla Custard with Mixed Berry Compote is a luscious and creamy dessert featuring a smooth vanilla-infused custard topped with a vibrant, sweet-tart berry mixture. Perfectly balanced with fresh or frozen blackberries and raspberries, this recipe is an inviting treat that combines rich textures and bright fruit flavors, ideal for any occasion.

---

Ingredients

Scale 1x2x3x

Vanilla Custard

• 2 cups whole milk (or heavy cream for richer texture)
• 4 large egg yolks
• ⅓ cup granulated sugar (or sweetener for low-carb)
• 2 tbsp cornstarch (or arrowroot powder for gluten-free)
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 1 tbsp butter (for extra creaminess)

Mixed Berry Compote

• 1 cup fresh or frozen blackberries
• 1 cup fresh or frozen raspberries
• 2 tbsp sugar (or keto sweetener)
• 1 tsp lemon juice
• ½ tsp vanilla extract

---

Instructions

1. Heat the Milk: In a saucepan, heat milk over medium heat until it is steaming but does not reach boiling point, ensuring it’s hot enough to temper the eggs without curdling.
2. Whisk the Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until the mixture is smooth and has a pale, creamy color.
3. Temper the Eggs: Slowly pour half of the hot milk into the egg mixture while whisking constantly to gradually raise the temperature of the eggs and prevent scrambling.
4. Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining milk, mixing everything together.
5. Cook the Custard: Place the saucepan over medium heat. Stir the mixture constantly for about 5 to 7 minutes until it thickens to a creamy custard consistency.
6. Add Flavor and Creaminess: Remove the custard from heat and stir in the vanilla extract and butter if using, for added richness and smoothness.
7. Chill the Custard: Pour the custard into serving cups or ramekins. Cover each with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours until fully set.
8. Prepare the Berry Compote: In a small saucepan, add blackberries, raspberries, sugar, and lemon juice.
9. Cook the Berries: Cook over medium heat for 5 to 8 minutes, stirring occasionally, until the berries soften and release their juices to form a thick sauce.
10. Finish the Compote: Stir in vanilla extract, then remove from heat and let the compote cool to room temperature.
11. Assemble the Dessert: Spoon the chilled custard into bowls or serving dishes.
12. Top and Garnish: Add a generous spoonful of the cooled berry compote on top of the custard and garnish with a few fresh berries for a vibrant presentation.
13. Serve: Serve immediately or keep refrigerated until ready to enjoy, allowing the dessert to stay fresh and cool.

Notes

• Use heavy cream instead of milk for a richer and creamier custard texture.
• For a gluten-free version, substitute cornstarch with arrowroot powder.
• To make this dessert low-carb or keto-friendly, replace granulated sugar with a suitable sugar substitute.
• Covering the custard with plastic wrap directly on the surface prevents a skin from forming while chilling.
• Fresh berries can be used in place of frozen if preferred; just adjust the cooking time slightly.
• Butter is optional but highly recommended for a silkier mouthfeel.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: vanilla custard, mixed berry compote, berry dessert, creamy custard, stovetop custard, gluten-free dessert