Berries custard pudding

Google: “Custard is pudding’s close cousin and is typically made of eggs, sugar and milk, and is either baked or stirred using gentle heat. Custard is a thick, rich, creamy sweet or savory dessert, egg yolks, cream, flavourings (vanilla, nutmeg, etc.) and optionally, sweeteners (sugar, honey). Basic custards are thickened and set by eggs alone. A small amount of starch such as can be found in some recipes; they contain ingredients such as flour, cornstarch, tapioca, arrowroot or potato starch for added thickening power and for adding in for more body, also making them able to endure cooking more foolproof under direct heat.”

“Custards are prepared in two ways: from gently cooking on the stovetop, called STIRRED or in the oven, known as BAKED. “Today I am trying with berries. I used frozen berries. I got some custard powder from my friend. She told me to make sure add some milk in the custard powder to dissolve custard powder. I know I can buy my own custard, but the box is big, and I will never use them all. I am exploring the thickness this time using corn starch, thickened cream with milk.

I have accidentally used the wrong sugar; I have added icing sugar. I am glad that it turned out well not to thick and it taste great with berries. In addition, I have added chocolate sprinkles for some crunch. It’s delicious and a great way to eat fruits with. Let’s cook!!!!!


2 c milk
1/2 c thickened cream
1/4 c milk
3 Tbs corn starch
1 Tsp vanilla extract
50 g icing sugar


frozen berries or any fresh fruits of your choice
chocolate sprinkles (OPT)


Heat milk, thickened cream, sugar and vanilla in a big pot on medium heat stir until sugar dissolves. In a bowl put 1/4 c milk and custard powder, stir until mixture is smooth and no lump. Once the milk is hot add about 2 Tbs custard mixture to milk mixture, stir well until incorporated.

Repeat add about 2 Tbs custard mixture, stir well until incorporated about 4 batches, mixing well each addition. Turn heat to low, continuously mixing until custard become thick. Make sure you keep stirring continuously so no lumps form. The custard coat on spoon back well yet it is runny consistency.

Remove from hob, cover with cling wrap lightly touch the custard and cool to room temperature and then spoon on to bowls and refrigerate for 30 minutes. Before serving add in berries and sprinkles chocolate. Enjoy!!!!