Vanilla Crème with Fresh Berry Jam

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 23%
  • Fat: 4.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.5g
  • Carbohydrate: 30g
  • Fiber: 2.7g
  • Cholesterol: 17mg
  • Iron: 0.3mg
  • Sodium: 119mg
  • Calcium: 69mg

Ingredients

  • Jam:
  • 1/3 cup water
  • 3 tablespoons sugar
  • 2 cups coarsely chopped strawberries, divided
  • Cr[SPECIAL_CHAR
  • 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)

Preparation

  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.
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