Filled Custard with Fresh Fruit

Total Time
30mins
Prep 10 mins
Cook 20 mins

This simple custard is great with sliced strawberries, bananas or other sliced fruit for a simple summer desert. The custard recipe was originally printed in Bon Appetit (May 1984) for 2 portions, but is very easy to double or adjust for number of portions you need. Refrigeration time is at least four hours.

Ingredients Nutrition

Directions

  1. Combine sugar, cornstarch and nutmeg in top of double boiler.
  2. Gradually whisk in milk, half and half, yolks and vanilla until smooth.
  3. Set over simmering water.
  4. Stir until thick (10 minutes).
  5. Cover and continue cooking 10 minutes.
  6. Spoon custard into two 1-cup molds.
  7. Refrigerate until firm, about 4 hours.
  8. Invert custard onto plates.
  9. Top with fresh fruit.
Most Helpful

4 5

Very good, very thick custard. This reminded me in a way of panacotta - it is very firm, yet tender. It has a very subtle flavor - I think next time I would scrape in some vanilla seeds as well to punch up the vanilla flavor. We enjoyed this with fresh sliced strawberries on top and a sprinkling of sugar.

4 5

a nice custard that is totally kid-friendly. Mine ate it up with peaches and nectarines and just a bare sprinkle of brown sugar and cinnamon over top.