A simple, yet delicious dessert that is a great use of seasonal berries. Easy enough for a family meal dessert and elegant enough to serve at a dinner party. I may have had this for breakfast once or twice too. The texture and flavor sensation is one to behold. A spoonful of hot, creamy custard with a frozen berry is just so good. The custard helping defrost the berry in your mouth for a creamy, sweet bite. This recipe was originally posted in 2014 but I freshened up the pictures and added a video. Growing up, the best thing my mother made for dessert was English custard. I had to have it so piping hot that I could barely eat it. I don’t know why, it just tasted better to me. This lovely berry dessert is quite easy to make. Sweet, fresh berries are frozen for 1 hour while you make the custard. You can prepare both of these a day ahead.
Why not by pre-frozen berries?
Fresh berries frozen for 1 hour v’s berries that have been sitting in the freezer for months are not the same. The already frozen berries are too hard and have lost their shape, whereas the short time the fresh ones are in the freezer, they still look pretty and are not as hard and defrost when they have the hot sauce poured over.
What berries are best?
I used raspberries (they taste so good with the custard), blueberries and strawberries. You will need to cut the strawberries to bite-size pieces. This dish doesn’t have to be just a summer dessert, this would be perfect other times of the year with other seasonal fruits and don’t necessarily need to be frozen. What is better than piping hot custard on a chilly winter evening over a warm fruit compote? This is not a thick custard, is more of a custard sauce which is perfect for pouring the same way I serve Rhubarb and Custard. If you like a thicker custard like in my Berry Custard Tart or Spring Orange Custard that is also a delicious option. Berry Custard Tart
