Berries with Vanilla Custard Recipe
Berries with Vanilla Custard Recipe photo by Taste of Home
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Berries with Vanilla Custard Recipe

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What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire
TOTAL TIME: Prep: 20 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 4 servings


  • 1 cup half-and-half cream
  • 2 large egg yolks
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries

Nutritional Facts

1/2 cup berries with 1/4 cup sauce: 166 calories, 9g fat (5g saturated fat), 132mg cholesterol, 34mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch, 1/2 fruit.


  1. In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil.
  2. Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over raspberries. Yield: 4 servings.
Originally published as Berries with Vanilla Custard in Simple & Delicious June/July 2010, p50

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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CyndiCB User ID: 5090458 98561
Reviewed Sep. 5, 2010

"This recipe had good flavor, but it was very much like flavored milk with berries in it. I've made custard before and it's never been this soupy. Not sure what went wrong or if it was just a bad recipe."

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