Recipe by Carol Van Horst

by Tia

Makes 12

Prep time: 45 minutes

Baking time: 20-25 minutes


  • 30g butter
  • 1 tablespoon granulated sugar
  • 1 brioche loaf, sliced and cut into cubes
  • 500g strawberries, trimmed and halved
  • 150g blueberries
  • ⅓ cup sherry
  • 3 tablespoons castor sugar
  • 1 cup pastry cream (see recipe below)

For the pastry cream:

  • 500ml milk
  • 1 vanilla pod, scraped
  • 113g sugar
  • 3 egg yolks
  • 43g corn flour
  • a blob of butter


  1. Preheat the oven to 180 C. Brush a 12-hole muffin pan with the melted butter.
  2. Sprinkle the granulated sugar evenly into all the bases of the pan.
  3. Line the bases with the brioche slices.
  4. Spoon the custard onto the slices.
  5. Combine the strawberries, blueberries, sherry, and castor sugar in a bowl and mix to combine.
  6. Spoon the berry mix over the brioche and custard and bake for 20-25 minutes or until the berries are soft and the brioche is golden.
  7. Serve warm with cream or crème fraiche.

TIP: You can make this in a big rectangular dish and serve buffet style.

For the pastry cream:

  1. Place the milk and vanilla in a saucepan over medium heat until small bubbles appear.
  2. Place the sugar, egg yolks, and corn flour in a bowl and mix with a little cold milk to make a paste.
  3. Pour the hot milk slowly into the egg mixture until fully incorporated.

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