This healthy dessert combines creamy maple custard with a delicious strawberry compote. Perfect for summer and made with real ingredients that you can feel good about!
I know, I know….I have been on a bit of a strawberry kick lately. But in my defence, strawberries are my absolute favourite fruit when they are in season so I need to get my fill! This Maple Custard and Strawberry Compote recipe is a great dessert to make when you have a lot of strawberries kicking around.
Not only is this dessert delicious (why hello there creamy custard topped with juicy strawberries) but it is also guilt free! I may or may not have eaten the leftovers for breakfast. 😉 This dessert is pretty healthy since it is made from real food ingredients and there is no refined sugar (just some real maple syrup to sweeten). It is also a great dessert option for those who are on a gluten-free diet.
Also, if you happen to be Canadian, this Maple Custard with Strawberry Compote would make a great dessert for Canada Day!🍁 It’s red and white and contains maple syrup (doesn’t get much more Canadian than that, eh?). To add an extra festive touch, you could also garnish with a maple leaf shaped cookie like I have. Just make your favourite cut out sugar cookie recipe and use a maple leaf shaped cookie cutter.
Maple Custard With Strawberry Compote Ingredients
To make this delicious dessert, you will need…
- Whole milk: You want full fat milk for a creamy custard.
- Egg yolks: I like to use quality eggs since the yolks taste so much richer (keep the whites in a little container to cook up for breakfast the next day).
- Strawberries: Try to get local and in season, if possible. They just taste so much better!
- Maple Syrup: Make sure to use the real deal here – 100% pure maple syrup
- Vanilla: Either vanilla extract or the seeds scraped from a vanilla bean.
- Arrowroot Starch: Used in both the custard and the compote as a thickening agent.
- Lemon Juice: Rounds out the flavours in the compote.
- Pinch of Himalayan or Sea Salt: Rounds out the flavours in the custard.
How To Make Maple Custard With Strawberry Compote
The components can be made ahead of time which makes this a great dessert when entertaining. To make this Maple Custard with Strawberry Compote recipe, simply…
- Make the custard: This is a fairly standard custard technique – details in the recipe card. The sweetness in this custard comes from the maple syrup which is delicious. Cool the custard in the fridge to thicken up (can be made 2-3 days ahead of time). Tip: Once the custard is finished cooking, pour it through a fine mesh sieve for a velvety smooth consistency.
- Make the compote: Cook down all the strawberry compote ingredients and allow to cool. You don’t want it to be too hot or it will melt the custard. Slightly warm or completely cooled is best.
- Assemble the desserts: Spoon the compote over the custard. These can be assembled ahead of time and put in the fridge. For an extra special touch, garnish with a maple shaped cookie.
More Strawberry Recipes
Here are a few more strawberry recipes if you are like me and just can’t get enough (especially during strawberry season!).
- Strawberry Coconut Crisp
- Chocolate Coconut Cream Stuffed Strawberries
- Healthy Strawberry Gummies
- Strawberry Overnight Oats
- Healthy Strawberry Slushie
- Strawberry Mojito Mocktail
- Strawberry Frosé (A.K.A. Grown Up Slushie)
This healthy dessert is perfect for summer and made with real ingredients that you can feel good about! Also a great dessert option for those on a gluten-free or refined sugar free diet.
- 2 cups whole milk
- 1 tsp vanilla extract or seeds scraped from 1 vanilla bean
- 1/4 cup maple syrup
- 1 tbsp arrowroot starch
- Pinch of Himalayan or sea salt
- 4 egg yolks
- Heat milk and vanilla in a pot over medium-low heat until starting to steam.
- In a medium bowl, whisk together the remaining custard ingredients.
- Slowly pour 1/2 cup of the milk mixture into the egg mixture while whisking. Then add the egg mixture to the pot while whisking until slightly thickened and can coat the back of a spoon (approx. 10 min). Pour into individual ramekins or glasses (or one larger dish) and place a piece of plastic wrap directly on the surface to prevent a skin from forming.
- Place in the fridge to cool. This can be done 2-3 days ahead of time.
- Put strawberries and maple syrup in a pot over medium-low heat, stirring occasionally until the strawberries are soft and juicy.
- Whisk together the lemon juice, water and arrowroot starch in a small bowl.
- Stir mixture into the strawberries. Cook over medium-high heat while stirring until it bubbles and thickens (about 2-3 min). Stir in the vanilla and allow to cool down until slightly warm or fully cooled (hot compote will melt the custard).
- Spoon compote over the custard and enjoy! (Or place in the fridge and enjoy later!)
- For a super smooth custard: Once finished cooking, pour the custard through a fine mesh sieve.
- Instead of compote, you can also top with macerated strawberries. Simply cut up some strawberries and mix with a little unrefined cane sugar or coconut sugar. Let sit for about 30 minutes or until the juices release.
- Canada Day Dessert: This dessert is already red and white but to make it extra festive, add in a maple leaf shaped sugar cookie (or watermelon) using a maple leaf cookie cutter.
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