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Egg Custard And Berries Recipe


  • 6 egg yolks from the highest quality eggs you can find
  • 1 cup fresh cream
  • 1 tablespoon real vanilla extract or the seeds from one vanilla bean
  • 3 tablespoons maple syrup
  • 5 cups fresh or frozen berries


  • Separate the egg yolks from the egg whites. Set aside.
  • Fill the bottom pan of a double boiler, or a small saucepan, with a few inches of warm water.
  • Into the top of the double boiler or saucepan, pour in the cream, the vanilla, and the maple syrup. Gently warm over medium heat until very warm to the touch.
  • While the cream is warming, place the berries in an oven-safe dish. Warm them in a preheated 350 degree oven until they begin to release those delicious, rich, succulent berry juices (usually 10-15 minutes).
  • Once the cream is warm, add the egg yolks to a large bowl. Whisk them a bit. Then, slowly ladle in the hot cream – sloooooooowly. If the cream is added to quickly, you’ll end up with a large bowl of scrambled eggs.
  • Now, whisk, whisk, whisk, WHISK!
  • Return the custard to the top of the double boiler. Continue to warm over medium heat until the mixture thickens, about 10 minutes.
  • Combine the custard and the berries however you want. Drizzle, dip, mix up, it's all good.