Vanilla Strawberry Summer Dessert

This dessert combines smooth vanilla custard with a hidden layer of fresh strawberries. It chills to a soft, creamy texture that feels light and refreshing. The final topping of fruit adds colour, flavour, and a bright finish.

Prep Time 20

Chilling 3

Total Time 3 20

Servings Portions

Ingredients

For the Custard:

500 ml whole milk
4 large egg yolks free range
75 g caster sugar
1 tsp vanilla extract or seeds from 1 vanilla pod
2 tbsp cornflour
1 pinch salt small

For the Filling and Topping:

300 g fresh strawberries
2 tbsp icing sugar optional, depending on sweetness

Instructions

Wash and hull the strawberries. Slice them evenly. Set half aside for the hidden layer and the rest for the topping. If they taste slightly sharp, sprinkle a little icing sugar over them and leave for 10 minutes.
300 g fresh strawberries, 2 tbsp icing sugar
Pour the milk into a saucepan and warm it over a low heat. Do not let it boil. In a bowl, whisk the egg yolks, caster sugar, cornflour and salt until smooth and pale.
500 ml whole milk, 4 large egg yolks, 75 g caster sugar, 2 tbsp cornflour, 1 pinch salt
Slowly pour the warm milk into the egg mixture while whisking. Return the mixture to the saucepan. Cook on a low heat, stirring constantly. The custard will thicken after a few minutes. Keep stirring to avoid lumps.
Once the custard coats the back of a spoon, remove it from the heat. Stir in the vanilla extract. For extra smoothness, pass it through a sieve.
1 tsp vanilla extract
Pour a layer of custard into your serving dish or glasses. Add a layer of sliced strawberries in the centre. Cover them fully with the remaining custard. Smooth the top.
Cover the surface with cling film to stop a skin forming. Place in the fridge for at least 2–3 hours until fully chilled and set.
Before serving, arrange the remaining strawberries on top. Spoon over any natural juices for added flavour. Serve straight from the fridge.

Equipment

Nutrition