Creamy Treat Dessert Delight (Printable)
Velvety custard and whipped cream layered with fresh berries and nuts for a refreshing chilled delight.
# What You'll Need:
→ Dairy
01 - 1 cup heavy cream (240 ml)
02 - 1 cup whole milk (240 ml)
03 - 1/2 cup sweetened condensed milk (120 ml)
04 - 2 tablespoons unsalted butter
→ Sweeteners & Flavorings
05 - 1/3 cup granulated sugar (65 g)
06 - 1 teaspoon pure vanilla extract
→ Thickening Agents
07 - 2 tablespoons cornstarch
→ Garnishes
08 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries) (150 g)
09 - 2 tablespoons chopped pistachios or almonds (optional)
# How-to Steps:
01 - In a medium saucepan, whisk together the whole milk, sweetened condensed milk, granulated sugar, and cornstarch until smooth.
02 - Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, approximately 6 to 8 minutes.
03 - Remove from heat and stir in the unsalted butter and vanilla extract until fully blended.
04 - Allow the custard to cool at room temperature, then refrigerate for at least one hour until chilled.
05 - Whip the heavy cream to stiff peaks using an electric mixer or whisk in a chilled bowl.
06 - Gently fold half of the whipped cream into the chilled custard to lighten the texture.
07 - Layer the custard mixture into serving glasses, alternating with dollops of the remaining whipped cream and fresh berries.
08 - Top with additional berries and optional chopped nuts. Serve chilled.
# Expert Pointers:
01 -
- No baking required, so even on your hottest days you're only near the stove for ten minutes.
- Looks impressive enough to serve at dinner parties but tastes like comfort food you made yourself.
- The texture is pure luxury—custard and cream together in a way that makes you close your eyes while eating.
02 -
- Stir the custard constantly while it cooks or the cornstarch will settle and create lumps that no amount of whisking later will fix.
- Cold cream whips into peaks faster than room temperature cream, so that chilled bowl actually matters.
03 -
- Use a rubber spatula when folding cream into custard—it lets you control the motion and keeps the mixture airy instead of deflating it.
- The moment you see the custard bubbling, remove it from heat; one more minute of cooking and it becomes grainy and separated.