Creamy Treat with Berries (Print)

Velvety custard layered with whipped cream and fresh berries for a luscious finish.

# What You Need:

→ Dairy

01 - 1 cup heavy cream
02 - 1 cup whole milk
03 - 1/2 cup sweetened condensed milk
04 - 2 tablespoons unsalted butter

→ Sweeteners & Flavorings

05 - 1/3 cup granulated sugar
06 - 1 teaspoon pure vanilla extract

→ Thickening Agents

07 - 2 tablespoons cornstarch

→ Garnishes

08 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
09 - 2 tablespoons chopped pistachios or almonds (optional)

# How to Make:

01 - In a medium saucepan, whisk together the whole milk, sweetened condensed milk, granulated sugar, and cornstarch until smooth.
02 - Place the saucepan over medium heat and stir constantly until the mixture thickens and begins to bubble, about 6 to 8 minutes.
03 - Remove from heat and stir in unsalted butter and vanilla extract until fully combined.
04 - Allow the custard to cool to room temperature, then refrigerate for at least 1 hour until chilled.
05 - In a chilled bowl, whip the heavy cream to stiff peaks.
06 - Gently fold half of the whipped cream into the chilled custard to lighten the texture.
07 - Layer the custard mixture into serving glasses, alternating with dollops of the remaining whipped cream and fresh mixed berries.
08 - Top with additional fresh berries and chopped nuts if desired. Serve chilled.

# Expert Advice:

01 -
  • It looks restaurant-fancy but requires no special skills or equipment beyond a whisk and a saucepan.
  • The contrast between cool whipped cream and silky warm custard (if you eat it fresh) is genuinely addictive.
  • Fresh berries do the heavy lifting on flavor, so you can actually taste the fruit instead of just sugar.
02 -
  • If you skip whisking the cornstarch into the milk smoothly, you'll get a lumpy custard no matter how carefully you cook it, so take that extra 30 seconds.
  • Don't try to layer this immediately after chilling—let it sit out for 5 minutes so it's spreadable but still cold, or you'll have runny layers.
03 -
  • The secret to silky custard is constant stirring and never letting it scorch on the bottom of the pan—medium heat is your friend here.
  • If you want a dairy-free version, coconut cream whips beautifully and tastes creamy enough that most people won't notice the difference.

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