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+ servings

Custard with Whipped Cream and Blackberries

Vanilla custard recipe which is best served cold with whipped cream and some kind of fresh fruit such as blackberries.
Course Dessert
Cuisine American
Keyword Quick Custard, Small Batch
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author Anna
Cost 5



  • 6 tablespoons granulated sugar
  • 2 3/4 tablespoons all-purpose flour
  • Pinch of salt
  • 2 large egg yolks
  • 1 cup milk room temp or warmed in microwave (I used 2%)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon unsalted butter


  • 1/2 cup whipping cream
  • 1 tablespoon sugar you can use a little less if you like
  • 1 cup fresh blackberries


  • Combine first 3 ingredients in a heavy saucepan not set over heat; whisk in egg yolks and whisk in about 1/3 cup of the milk. Set over medium heat and gradually whisk in the remaining milk, whisking constantly until thickened -- original recipe said 5 to 7 minutes, but mine thickened in about 3 since it was a half batch. Remove from heat. Whisk in vanilla and butter. Divide evenly among 2 or 3 wine glasses; cool. Cover and chill 2 hours or until ready to serve.
  • Before serving, beat whipping cream at medium speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread over custard. Top with fresh blackberries.


Chill time not reflected in prep or cook time.