Monday, May 26, 2014

Elegant for Dessert, Breakfast, or Brunch


This is a family recipe that came from my sister-in-law. She serves it whenever she has breakfast or brunch gatherings at her house. However, it is so sweet and decadent that it makes a wonderful dessert as well.



4 cups heavy cream, scalded
5 egg yolks
1 cup sugar
1 teaspoon vanilla


Beat the yolks with the sugar until it is light and forms a ribbon when the beater is lifted.

Ad the scalded cream in a stream, stirring. (You can also use the mixer on low speed)

Transfer the custard to a heavy saucepan and cook it over moderately low heat, stirring until it thickens, but do not let it boil. Remove the pan from the heat and stir in vanilla. Strain the custard through a fine sieve into a metal bowl. Set in a bowl of ice. Let it cool, stirring occasionally, then chill, covered.

Serve over fresh berries.

Source: My sister-in-law. Yummy stuff!

Notes: Holy cow, this stuff is ambrosia.

Above: If you want thicker custard, refrigerate it longer. The picture at the very top was taken after the custard had been refrigerated for a few hours. The picture just above was taken after the custard had been refrigerated overnight.


  1. This was quite good. Very satisfying and elegant. For a dinner party, it could be served in really nice glass dishes with a sprig of mint and everyone would think you were from Downton Abby.

  2. The only thing I will add is that it becomes thicker the longer it is in the refrigerator. In the future, I will probably make this the day before I serve it and chill it until I am ready to use it. This stuff is so good!