Custard with Strawberries and Crumble
About This Custard with Strawberries & Crumble
This Custard with Macerated Strawberries and Crumble is a simple, elegant dessert that works beautifully year-round. A silky vanilla custard is topped with juicy strawberries soaked in sugar, lemon, and Grand Marnier, then finished with a buttery, crisp crumble. It’s customizable, easy to prepare ahead, and perfect for holidays, dinner parties, or warm summer nights. Swap the fruit to match the season—poached pears, caramelized apples, or citrus are all amazing.
Why You’ll Love This Recipe
Velvety homemade custard that tastes like vanilla pudding’s sophisticated older sister.
Macerated strawberries add brightness and depth (and Grand Marnier never hurts).
The buttery crumble gives the perfect contrast of texture.
Extremely versatile — works with almost any fruit.
Great for making ahead; just assemble when ready to serve.
Simple ingredients, impressive results.
Ingredients You’ll Need
For the Custard:
Milk, heavy cream, vanilla bean paste, egg yolks, sugar, cornstarch, salt, butter
For the Strawberries:
Strawberries, lemon juice, sugar, Grand Marnier
For the Crumble:
Flour, brown sugar, butter, rolled oats (optional)
How to Make It
Whisk the sugar, cornstarch, salt, milk, cream, egg yolks, and vanilla together in a saucepan, then cook until thick and silky. Stir in butter, portion into ramekins, and chill. Macerate sliced strawberries with lemon juice, sugar, and Grand Marnier until juicy. Bake the crumble until golden and crisp. To serve, spoon the strawberries over chilled custard and finish with a generous sprinkle of crumble.
Tips for Success
Stir constantly: Custard thickens quickly; whisking prevents lumps and scorching.
Chill fully: The custard sets best after 2–3 hours in the fridge.
Taste your strawberries: Add more sugar or lemon depending on sweetness.
Bake crumble until deeply golden: It gets crunchier as it cools.
Serve immediately after assembling: Keeps the crumble crisp.
Swap the fruit seasonally: Peaches, pears, cherries, blueberries, or citrus compotes all work.
Frequently Asked Questions
Can I make this ahead?
Yes — the custard and crumble can be made a day ahead. Add the fruit and assemble right before serving.
Can I use frozen strawberries?
Yes. Thaw first and macerate a little extra to build syrup.
How thick should the custard be?
It should coat the back of a spoon and slightly mound when stirred — it will thicken more as it chills.
Can I skip the Grand Marnier?
Absolutely. Replace with orange juice or omit.
What if I don’t have ramekins?
Small bowls or glasses work perfectly.
What to Serve With This Dessert
Whipped cream
Fresh mint
A drizzle of balsamic reduction (surprisingly delicious)
Vanilla shortbread cookies
A spoonful of citrus curd
More Recipes You’ll Love
Vanilla Custard with
Macerated Strawberries and Crumble
Custard
serves 3-4
1 1/2 cups whole milk
1/2 cup heavy whipping cream
2 teaspoons vanilla bean paste, or vanilla extract
4 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons butter
Custard Instructions
In a medium saucepan (no heat), add sugar, salt and cornstarch and stir. Add milk and cream and stir and then add egg yolks and vanilla bean paste.
Turn the heat on medium stirring constantly, until the custard thickens and can coat the back of a spoon. This should take about 5-7 minutes. Remove from heat and stir in butter.
Pour into 3-4 ramekins, cover with Saran Wrap to prevent a skin, and chill for at least 2-3 hours.
Macerated Strawberries
4 cups strawberries, sliced
juice of 1 lemon
1/2 cup sugar
Splash of Grand Marnier
Instructions
In a large bowl, add strawberries, lemon, sugar, and Grand Marnier and mix thoroughly and let chill for at least 1-2 hours.
Crumble
1 cup flour
1/2 cup brown sugar
1 stick salted butter, chilled & cut into cubes
1/3 cup rolled oats (optional)
Instructions
Preheat oven to 350°F
In a large bowl, mix together flour, brown sugar, and oats. Add butter and combine with your hands until crumbs start to form. Spread onto lined baking sheet (parchment paper or tin foil) and bake in oven for about 15-25 minutes or until golden brown.
Assembly
Take a chilled custard, and spoon some macerated strawberries on top and sprinkle with crumble. Enjoy!
