Summertime Blueberries With Vanilla Custard Sauce
15m prep 12m cook 4h ready
Fresh blueberries macerated with sugar and Cointreau are topped with a rich vanilla custard sauce. An elegant summer dessert.
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 88.3 mg
- Iron: 1.79 mg
- Magnesium: 25.2 mg
- Phosphorus: 185 mg
- Potassium: 317 mg
- Zinc: 1.31 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 5 egg yolks
- 2 cup heavy cream
- 1 1/2 tsp vanilla extract
- 1/4 cup sugar
- 6 cup fresh blueberries
- 1/4 cup sugar
- 1 tbsp Cointreau
Prepare
- 1 vanilla bean, halved lengthwise and seeds scraped out
Let's Cook
-
Step 1.
In a large bowl, lightly whisk together 5 egg yolks, 2 cups heavy cream, the scraped seeds from 1 vanilla bean (or 1½ teaspoons vanilla extract), and ¼ cup sugar until well combined.
-
Step 2.
Pour the mixture into a wok set over medium heat. Add the vanilla pod halves (if using a whole bean) to further infuse the custard. With a wooden spoon, gently stir the mixture constantly, adjusting heat to medium-low if needed, until it thickens enough to coat the back of the spoon, about 10 to 12 minutes. Do not let the custard boil or scorch.
-
Step 3.
Remove the wok from the heat and discard the vanilla pod. Pour the custard into a heatproof bowl or glass jar and refrigerate for at least 4 hours until fully chilled.
-
Step 4.
While the custard chills, in a large bowl, stir together 6 cups fresh blueberries, ¼ cup sugar, and 1 tablespoon Cointreau (optional) until the sugar is well incorporated. Let the berries rest at room temperature for about 1 hour, until they become juicy.
-
Step 5.
To serve, divide the macerated berries among 4 bowls and pour the chilled vanilla custard sauce over the top.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.