Vanilla Custards with Roasted Berries
Indulge in the luxurious creaminess of Vanilla Custards with Roasted Berries, a dessert that perfectly balances rich, velvety custard with the tangy sweetness of caramelized mixed berries. This recipe pairs the timeless allure of real vanilla—using either a fragrant vanilla bean or pure extract—with the natural vibrancy of roasted strawberries, blueberries, and raspberries drizzled in honey and lemon juice. The custards are gently baked to silky perfection in a water bath, while the berries are roasted to release their juices, creating a luscious topping that complements every bite. Ideal for elegant dinner parties or a cozy treat, this make-ahead dessert is as easy to prepare as it is impressive to serve. Enjoy it chilled with the warm, juicy berries for a contrast that’s simply irresistible!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 5 units Large egg yolks
- 1 unit Vanilla bean pod (or 1 tsp vanilla extract)
- 0.25 teaspoon Salt
- 2 cups Mixed berries (strawberries, blueberries, raspberries, etc.)
- 2 tablespoons Honey
- 1 teaspoon Fresh lemon juice
Instructions
Preheat your oven to 325°F (163°C).
In a medium saucepan, combine the heavy cream, milk, and half of the granulated sugar. If using a vanilla bean, slice it open, scrape out the seeds, and add both the seeds and the pod to the saucepan. Heat over medium heat until the mixture is just about to simmer. If using vanilla extract, add it later.
Meanwhile, in a mixing bowl, whisk together the egg yolks, the remaining granulated sugar, and salt until the mixture is pale and smooth.
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. (If using vanilla extract, add it now.) Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or the vanilla pod.
Divide the custard mixture evenly between six ramekins or oven-safe cups. Place the ramekins in a large baking dish and pour enough hot water into the dish to reach halfway up the sides of the ramekins. Cover the dish loosely with foil to prevent the tops from browning too much.
Bake the custards in the preheated oven for 35-40 minutes, or until the edges are set but the centers still jiggle slightly. Remove the ramekins from the water bath and let them cool completely, then chill in the refrigerator for at least 2 hours or up to overnight.
While the custards chill, prepare the roasted berries. Preheat your oven to 400°F (204°C).
Spread the mixed berries on a baking sheet lined with parchment paper. Drizzle with honey and lemon juice. Gently toss to coat the berries evenly.
Roast the berries in the oven for 10-12 minutes, or until they are soft and releasing their juices. Remove from the oven and let them cool to room temperature.
Serve the chilled custards topped with a generous spoonful of roasted berries and their juices.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 134.5 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
