ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Crème with Fresh Berry Jam

Yield 6 servings
Prepare the jam and custard up to a day ahead, and refrigerate separately. Assemble the desserts before serving. The jam is also good with toast, pancakes, or pound cake.


  • Jam:
  • 1/3 cup water
  • 3 tablespoons sugar
  • 2 cups coarsely chopped strawberries, divided
  • 2 teaspoons unflavored gelatin
  • 1 1/4 cups whole milk
  • 1 (6-inch) piece vanilla bean, split lengthwise
  • 6 tablespoons sugar
  • 2 cups buttermilk
  • Mint sprigs (optional)

Nutrition Information

  • calories 178
  • caloriesfromfat 23 %
  • fat 4.6 g
  • satfat 2.6 g
  • monofat 0.4 g
  • polyfat 0.3 g
  • protein 5.5 g
  • carbohydrate 30 g
  • fiber 2.7 g
  • cholesterol 17 mg
  • iron 0.3 mg
  • sodium 119 mg
  • calcium 69 mg

How to Make It

  1. To prepare jam, combine 1/3 cup water and 3 tablespoons sugar in a small saucepan over medium heat. Cook 3 minutes or until sugar dissolves. Add 1 cup chopped strawberries, and bring to a boil. Reduce heat, and simmer 10 minutes or until mixture is syrupy, mashing strawberries with a fork. Remove from heat, and stir in remaining 1 cup chopped strawberries. Pour into a bowl, and cool completely. Cover and chill.

  2. To prepare crème, sprinkle gelatin over whole milk in a small saucepan; let stand for 10 minutes. Scrape seeds from vanilla bean, and add seeds and bean to milk mixture. Cook the milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk. Increase heat to medium, and add 6 tablespoons sugar, stirring until sugar dissolves. Remove from heat. Stir in buttermilk. Remove and discard vanilla bean. Spoon about 1/2 cup buttermilk mixture into each of 6 small glasses. Cover and chill 6 hours or until set. Top each serving with 3 tablespoons berry jam. Garnish with mint sprigs, if desired.