Creamy Delight Vanilla Berries (Print)

Silky vanilla custard layered over biscuit base topped with fresh berries and a touch of sweetness.

# What You Need:

→ Biscuit Base

01 - 5.3 oz digestive biscuits or graham crackers
02 - 4.2 tbsp unsalted butter, melted

→ Creamy Custard Layer

03 - 13.5 fl oz whole milk
04 - 6.8 fl oz heavy cream
05 - 4.2 tbsp granulated sugar
06 - 3 large egg yolks
07 - 1 tbsp cornstarch
08 - 1 tsp pure vanilla extract

→ Topping

09 - 7 oz mixed fresh berries (e.g., strawberries, raspberries, blueberries)
10 - 1 tbsp powdered sugar (optional)
11 - Mint leaves, for garnish (optional)

# How to Make:

01 - Crush the biscuits into fine crumbs using a food processor or rolling pin. Combine with melted butter until evenly blended.
02 - Press the biscuit mixture firmly into the base of an 8-inch springform pan or individual serving glasses. Chill in the refrigerator while preparing the custard.
03 - Warm the whole milk and heavy cream in a saucepan over medium heat until it just begins to simmer, avoiding boiling.
04 - Whisk together egg yolks, granulated sugar, and cornstarch in a bowl until pale and creamy.
05 - Gradually whisk the hot milk-cream mixture into the egg mixture to temper the eggs, stirring constantly.
06 - Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until thickened and able to coat the back of a spoon, approximately 5 to 7 minutes.
07 - Remove from heat and stir in pure vanilla extract.
08 - Pour the custard evenly over the chilled biscuit base. Cover and refrigerate for a minimum of 2 hours to set.
09 - Top with fresh mixed berries. Optionally dust with powdered sugar and garnish with mint leaves before serving.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy, yet comes together in just 30 minutes of actual work
  • The contrast between the crisp biscuit base, silky custard, and fresh berries creates a moment of pure comfort with every spoonful
  • It's foolproof enough for beginners but impressive enough to serve at dinner parties without anyone knowing how simple it really is
02 -
  • Tempering your eggs is non-negotiable—it's the only way to get smooth custard without scrambled bits. Pour slowly and whisk constantly, and you'll have no problems.
  • Don't skip the refrigeration time. Two hours minimum allows the custard to set properly and the flavors to meld. Serve it chilled, and everything tastes better.
03 -
  • Use a kitchen thermometer if you're unsure about temperatures—milk should reach 180°F (82°C), just below boiling. This ensures food safety while tempering the eggs.
  • Make the custard a day ahead if you'd like. Store it covered in the refrigerator, assemble with the biscuit base the morning you plan to serve, and add berries just before eating.

Go Back