Vanilla Cream with Raspberries and Blackberries

Introduction

The berries bake under a vanilla-heavy custard at 325°F until the fruit softens and the center sets. You get a spoonable dessert with a creamy base and sharp pockets of raspberry and blackberry juice. It fits as a simple make-ahead dessert because the prep is short and it serves well warm or chilled.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6

Ingredients

• 1 slice butter
• 1 cup raspberries
• 1 cup blackberries
• Eggs
• 1 cup cream
• 3 tbsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 ⅓ cup sugar

Instructions

1. Preheat oven to 325°F (165°C).
2. Place the butter in a baking dish, and melt in the oven.
3. Place the raspberries and blackberries in the buttered dish.
4. Combine the eggs, cream, vanilla, and sugar, then pour it over the berries in the dish.
5. Bake for 45 minutes to 1 hour.

Variations

• Replace the raspberries with blueberries if you want a less tart result and berries that hold their shape a little better.
• Swap the blackberries for sliced strawberries for a softer texture and a sweeter fruit flavor.
• Replace the cream with half-and-half for a lighter custard; the finished dish will be less rich and slightly less firm.
• Reduce the 1 cup sugar to 3/4 cup if you want the berry tartness to come through more clearly.
• Replace the butter with plant butter and the cream with full-fat coconut milk for a dairy-free version; the custard will taste slightly coconut-forward and set a bit softer.

Tips for Success

• Melt the butter only until liquid in the baking dish; if it browns, the custard can pick up a stronger flavor than intended.
• Spread the raspberries and blackberries in an even layer so the custard cooks at the same rate across the dish.
• Whisk the eggs, cream, vanilla, and sugar until fully combined before pouring, or the custard can bake up streaky.
• Start checking near the 45-minute mark; it is done when the edges are set and the center still has a slight wobble.
• Let the baked custard stand for 10 to 15 minutes before serving so it finishes setting and slices more cleanly.

Storage and Reheating

Store leftovers covered in the baking dish or in an airtight container in the fridge for up to 3 days. The texture is best cold or gently rewarmed.

Freezing is not recommended. Custard tends to separate after thawing, and the berries become watery.

To reheat, warm individual portions in the microwave at 50% power in 20-second bursts until just warm. For larger amounts, cover the dish with foil and reheat in a 300°F oven for 10 to 15 minutes.

FAQ

Can you use frozen raspberries and blackberries?

Yes, but add them straight from frozen and expect a little more juice in the dish. The bake time may run closer to 1 hour.

How do you know when the custard is done?

The edges should look set, and the center should jiggle slightly when you move the dish. If the middle still looks liquid, keep baking.

What size baking dish should you use?

A shallow 1- to 1 1/2-quart baking dish works well for this amount of custard and fruit. A deeper dish can increase the baking time.

Can you make this with milk instead of cream?

You can, but the custard will be thinner and less rich. If you use milk, watch the bake closely because the set will be softer.