Strawberry Custard
Make this gorgeous Fresh Strawberry Custard towards the end of the strawberry season when cooler days are drawing in. This pouring pink custard is incredible with a light vanilla sponge but could also elevate your humble Apple Crumble into something a little bit more special.
Servings: 6
Calories: 296kcal
Ingredients
- 300 g fresh strawberries hulled
- 300 ml double cream
- 200 ml whole milk
- 6 egg yolks medium size, 60g
- 40 g caster sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cornflour cornstarch
- Pink food colouring optional
Instructions
- Blend the strawberries in a small saucepan using an immersion blender until thin and liquidy.
- Place the pan on a low heat for 30-35 minutes until the mixture has reduced by ⅔. Keep an eye on the puree and stir every so often to stop the puree from sticking to the bottom of the saucepan. The puree should be thick and not watery. Set aside to cool whilst you prepare the rest of the custard
- Pour the milk and the double cream into a large saucepan.
- Heat on a low heat until just under a boil. Watch the surface carefully and when it starts to shimmer with tiny bubbles just underneath the surface then remove from the heat.
- Pour the egg yolks, caster sugar, vanilla extract, cornflour and strawberry puree into a large measuring jug (or bowl) and blend using an immersion blender until light and creamy.
- Pour the heated cream into the strawberry mixture in a long steady stream with the immersion blender still on.
- Pour this thin custard back into the saucepan then whisk continually on a medium heat until the custard thickens and starts to gently bubble.
- Remove from the heat and serve immediately.
Video
Notes
- The eggs used in this recipe were medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount which for this recipe would be 200g.
- An immersion blender is recommended rather than a stand blender as it cuts down on the washing up but if you only have a stand blender then that is fine too.
- The strawberry puree should be cooled down to warm, if not room temperature, before blending with the eggs so that it doesn’t curdle them.
- The colour of the strawberry custard is more of a gentle blush pink, to achieve a brighter colour you can choose to add a little food colouring.
- As the custard cools it will thicken, whisk in a splash of milk if the custard has thickened too much before you get to pouring it.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition
Calories: 296kcal | Carbohydrates: 15g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 255mg | Sodium: 36mg | Potassium: 197mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1061IU | Vitamin C: 30mg | Calcium: 107mg | Iron: 1mg