Filled Custard With Fresh Fruit Recipe

Name: Filled Custard With Fresh Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1/4 cup granulated sugar; 2 tablespoons cornstarch; 1/4 teaspoon ground nutmeg; 2 cups whole milk; 1/2 cup heavy cream; Egg Yolks; 1 teaspoon vanilla extract; Assorted fresh fruits (strawberries, bananas, blueberries, etc.) to taste

Indulge in this creamy, dreamy custard, the perfect light and refreshing summer dessert! This simple yet elegant recipe, originally from Bon Appétit (May 1984), features a smooth vanilla custard base complemented by your favorite fresh fruits like strawberries and bananas. Easily customizable for any number of servings, it's a guaranteed crowd-pleaser. Chill for at least four hours to achieve the perfect set.

Prep Time 15 mins

Cook Time 30 mins

Calories 392.2 kcal

Protein 16g

Rating 4.0 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Filled Custard With Fresh Fruit

1/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
2 cups whole milk
1/2 cup heavy cream
Egg Yolks
1 teaspoon vanilla extract
Assorted fresh fruits (strawberries, bananas, blueberries, etc.) to taste

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Filled Custard With Fresh Fruit? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Filled Custard With Fresh Fruit

In a medium bowl, whisk together 1/4 cup granulated sugar, 2 tablespoons cornstarch, and 1/4 teaspoon ground nutmeg until well combined.
Gradually whisk in 2 cups whole milk, 1/2 cup heavy cream, 2 large egg yolks, and 1 teaspoon vanilla extract until completely smooth and no lumps remain.
Pour the mixture into the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water).
Cook, stirring constantly with a whisk or spatula, until the custard thickens significantly and coats the back of a spoon (about 8-10 minutes).
Cover the double boiler and continue to cook for an additional 5 minutes, stirring occasionally to prevent scorching.
Strain the custard through a fine-mesh sieve into a bowl to remove any lumps. This step is optional but yields an extra-smooth texture.
Divide the custard evenly among two (1-cup) ramekins or molds.
Cover the ramekins and refrigerate for at least 4 hours, or preferably overnight, until the custard is completely set and chilled.
To serve, carefully invert the ramekins onto serving plates. Top with your favorite fresh, sliced fruits such as strawberries, bananas, blueberries, or raspberries.