Go Back

Fruit Custard

Fruit Custard is a creamy, comforting dessert that combines silky smooth custard with fresh fruit, perfect for warm afternoons or dinner parties. It delivers restaurant-quality results at home using simple ingredients and basic kitchen skills.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Dessert
Cuisine: British, International
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups 480 ml whole milk, full-fat works best for richness
  • 4 large egg yolks
  • 1/3 cup 65 grams caster sugar
  • 2 tablespoons 16 grams cornstarch
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh fruit mixed berries, stone fruit, or tropical fruit, chopped into bite-sized pieces
  • 1 tablespoon unsalted butter optional but adds silkiness
  • A pinch of salt

Equipment

  • Heavy-bottomed saucepan or small pot
  • Wooden spoon or silicone spatula for stirring
  • Whisk for mixing eggs and sugar
  • Fine-mesh strainer for removing lumps if needed
  • Mixing bowl for whisking egg mixture
  • Measuring cups and spoons
  • Thermometer for monitoring temperature (optional but helpful)
  • Serving bowls or glasses for plating

Method
 

  1. Pour the 2 cups of whole milk into a heavy-bottomed saucepan and heat over medium heat until steam rises and small bubbles form around the edges, without boiling (around 170-180°F/75-82°C).
  2. While the milk heats, whisk 4 large egg yolks and 1/3 cup caster sugar in a mixing bowl vigorously for 2-3 minutes until pale, thick, and ribbons form when lifting the whisk.
  3. Sift 2 tablespoons cornstarch into the egg and sugar mixture, add a pinch of salt, and whisk continuously until fully combined and no lumps remain.
  4. Remove the hot milk from heat and slowly pour about 1/4 of it into the egg mixture while whisking constantly to temper the eggs.
  5. Pour the tempered egg mixture back into the saucepan with the remaining milk while stirring constantly using a wooden spoon or silicone spatula, scraping the bottom and sides of the pan.
  6. Return the saucepan to medium-low heat and cook the mixture, stirring constantly for about 8-12 minutes until it thickens and coats the back of a spoon (temperature around 160-170°F/71-77°C).
  7. Remove from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon unsalted butter (if using) until melted and fully incorporated.
  8. Optionally, pour the custard through a fine-mesh strainer into a clean bowl to remove any lumps for an extra smooth texture.
  9. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate for at least 2-3 hours until completely chilled and set.
  10. Just before serving, gently fold 2 cups of fresh fruit into the chilled custard or layer fruit and custard in serving bowls or glasses. Serve immediately.

Notes

Serve as a standalone dessert or pair with crispy biscuits, shortbread cookies, granola, whipped cream, or fresh mint leaves. The custard can be made ahead and stored chilled separately from fruit for up to 3-4 days.