Creamy Treat Dessert Delight (Printable Version)

Velvety custard and whipped cream layered with fresh berries for a smooth, fruity indulgence.

# What You’ll Need:

→ Dairy

01 - 1 cup heavy cream
02 - 1 cup whole milk
03 - 1/2 cup sweetened condensed milk
04 - 2 tablespoons unsalted butter

→ Sweeteners & Flavorings

05 - 1/3 cup granulated sugar
06 - 1 teaspoon pure vanilla extract

→ Thickening Agents

07 - 2 tablespoons cornstarch

→ Garnishes

08 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
09 - 2 tablespoons chopped pistachios or almonds (optional)

# Directions:

01 - Whisk whole milk, sweetened condensed milk, sugar, and cornstarch in a medium saucepan until smooth.
02 - Heat mixture over medium heat, stirring constantly, until thickened and beginning to bubble, about 6 to 8 minutes.
03 - Remove saucepan from heat and stir in unsalted butter and vanilla extract until fully blended.
04 - Allow custard to cool to room temperature, then refrigerate for at least one hour until thoroughly chilled.
05 - Whip heavy cream to stiff peaks in a chilled bowl using an electric mixer or whisk.
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 spoonfuls of remaining whipped cream and fresh berries.
08 - Top with additional berries and optional chopped nuts; serve chilled.

# Top Tips:

01 -
  • It feels like you've spent hours in the kitchen when really you've barely spent thirty minutes.
  • The texture is impossibly creamy without being heavy, thanks to that whipped cream folded through warm custard.
  • Fresh berries cut through the richness with bright, natural sweetness that tastes like summer even in winter.
02 -
  • Don't skip the cooling step for the custard; if you try to fold in whipped cream while it's still warm, you'll end up with scrambled eggs and cream instead of a silky layer.
  • The cornstarch must be whisked in completely before cooking or you'll have little granules of starch that won't dissolve, no matter how long you stir.
  • Assemble this no more than a few hours before serving, or the berries will start releasing their juice and making everything wet; it's better to have slightly firm cream than soggy layers.
03 -
  • The whipping cream method matters—hand whisking builds in more air and creates a fluffier result than a stand mixer, though it takes longer.
  • If your custard breaks when you add the cream, don't panic; strain it through a fine sieve and start again with a new batch of whipped cream.

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